how do i poach an egg?

Answer 1

Get an egg and crack it in boiling water.

Answer 2

Poaching eggs is all about equipment and technique. Put some water in a deep skillet or saucepan -- about 3 inches or just enough to cover the egg out of its shell. You can add a little splash of lemon juice or vinegar to the water and a little dash of salt. Then put the pan on medium heat and bring to a simmer -- with little bubbles coming up from the bottom of the pan. You don't want a rolling boil or that will just tear up the egg. If the water is boiling too fast, reduce the heat and get a nice gentle simmer going. Then crack open the egg over a saucer and gently slide it from the saucer to the pan of simmering water. The white will get opaque instantly. With a large spoon, gently scoop a little water over the top of the egg and swirl the water around the white to keep them from spreading too far. You will notice the yolk start to solidify and when the white that's right next to the yolk is completely white (not clear) and the edge of the yolk is turing a lighter color yellow, lift the egg out of the water with a slotted spoon. Let drain for a few seconds. I sometimes let the spoon rest on a wad of paper towels to dry off the egg a bit more. Then you can place the perfectly poached egg on top of toast or english muffin, and serve with a nice hollandaise sauce or a little melted butter and chopped parsley.

Answer 3

Put 1 " of water in a fry pan on medium high temp.
Get three small pyrex custard cups and spray the inside with Pam vegetable oil. Crack the eggs in each cup and add a Tbls of hot water to each egg.
Place all three cups in the fry pan and cover the fry pan with a lid.
The steam from the fry pan will cook the eggs.
2 mins for soft and 3-4 mins for hard poached eggs.

Simply use a large spoon to remove the eggs or place the cups on a small plate and serve.

Answer 4

Put 2 cups of water in a saucepan and add 1 tablespoon of white vinegar. Bring the water to a boil. Once the boil is reached, turn the heat down to medium. Stir the water in a circle, rapidly, to create an eddy in the center of the pot. Break the egg and drop it into the center of the water, now slowly stirring the water in a circular motion to keep the egg white together. You will see the egg white turning opaque. For a soft poached egg, scoop the egg out as soon as the egg white is completely opaque. For a hard egg, let it cook for as much as one minute after the white turns opaque.

Answer 5

There are a couple ways. First way is to fill a fry pan with a couple inces of water. bring to a boil, turnm down to slow boil and crack egg into it the whites will spread at first but then come together and turn white. when the top of yolk turns white it's done. Second put about an inch of water in a micro safe bowl, crack in a egg ,place a plat on top and microfor about 1 and 1 half minutes. Be carful of steam when removing plate.

Answer 6

Poached eggs are basically eyeball eggs in water. I never really tried poached, but their probably fine.

Answer 7

You go into the jungle and look for the eggs of some wild and endangered bird and then you steal it and run - don't forget to shoot the mother. And that's how you become a poacher.

In all reality, you simply bring a pot of water to a boil, and then you crack an egg and drop it in the boiling water.

Answer 8

u have to get a special pot that is only used for poaching eggs

Answer 9

Poached Eggs with Frisee Salad Recipe courtesy Wolfgang Puck, 2003



Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings
User Rating: No Rating




1/4 cup white wine vinegar, plus 1/2 cup white wine vinegar
Salt and freshly ground black pepper
6 eggs
3 slices bacon, chopped
1 teaspoon sugar
6 cups frisee, cleaned
Croutons

In a large, deep saute pan bring 2 1/2-inches of water to a boil. When the water comes to a boil, lower the heat to a bare simmer. There should only be small, infrequent bubbles on the surface. Add 1/4 cup vinegar and some salt to the water. Crack 1 egg into a small bowl, making sure the yolk remains unbroken. Gently slip the egg into the simmering water, using a spoon to make sure the egg is completely covered. Repeat with the remaining eggs. Cook to desired degree of doneness, 3 to 5 minutes. When the eggs are done, remove from the water with a slotted spoon. Place on clean paper towels or kitchen towel to drain. Set aside.
In a small saute pan, cook the bacon until browned and crisp. Remove all but 2 tablespoons of the fat. Add the remaining 1/2 cup of white wine vinegar and stir, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until the vinegar is reduced by half. Add the sugar and cook until it is dissolved. Season with salt and pepper.

Pour half of the bacon dressing over the frisee and toss with croutons. Divide the salad among 6 plates. Top each portion with a poached egg and a drizzle of the remaining dressing.

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Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:


Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.

Answer 10

crikey! so you wanna poach an egg eh?? be very very careful - those egg's are slippery deeevil's... be sure to sneak up on it from the behind so it doesnt see you coming. aim, hold you're breath... and FIRE!! then my friend you'll have one niced poached up egg!! crikey!

Answer 11

listen to nickdmd.... he has the best answer, just make sure to put vinegar in the water like he said or the egg with spread throughout the hot water instead of staying together.