How do you poach an egg in a pot of water without it falling apart?

Answer 1

break open an egg and carfully drop it in some hot boiling water

Answer 2

You need an egg poaching pan. It's like a double boiler the pan has water in the bottom but the egg sits on top in a little cup if you put a little butter in the cup and let it melt first then add the egg or spray cooking oil in the cups they should slide out without falling apart. The egg doesn't go into the water. With the lid on it the steam cooks the egg. Or they now have a microwave poacher that is super easy.

Answer 3

It is very simple. Boil some water in a pan. Break an egg into a bowl. When the water is boiling, shut the stove and slowly let the egg in the bowl to slide into the boiling water. Wait until the white of the egg hardens an scoop out the poached egg onto a plate and serve.

Answer 4

"The perfect poached egg
Heat-treating is the secret
by JERRY ANNE DI VECCHIO

With the help of a few food scientists, we discovered how to perfectly poach an egg more than 30 years ago. The technique bears repeating.

First, gently immerse each egg in the shell in boiling water for 8 seconds, adding no more than one layer of eggs to the pan and removing them in the same sequence in which they were added. The heat cooks the thin layer of white just inside the shell, separating it from the thick white around the yolk. Don't worry if the shells crack. You can poach the eggs at once, or chill them up to two days. Best of all, when you poach these eggs side by side, they don't stick together.

To poach, fill a pan with enough water to cover an egg out of the shell by at least 1 inch. A 12-inch frying pan holds as many as 10 large eggs. Set pan over high heat just until one or two bubbles break the surface of the water. Then reduce heat so bubbles that form on pan bottom only pop to the surface occasionally. An active boil toughens and breaks up the eggs.

Crack eggshells, one at a time, holding each shell close to the water surface as you break it open and letting the egg slide gently into the water (stretching also tears up an egg).

Cook until eggs are as done as you like, poking gently with a spoon tip to check firmness. Soft but safely heated yolks take 4 to 5 minutes. As the eggs are cooked, lift them from the water with a slotted spoon. Serve, or if making ahead, immerse in ice water, cover, and chill up to two days.

To reheat, immerse eggs in water that's just hot to touch (but not hot enough to cook them further) until they feel warm, 5 to 10 minutes. Lift out with a slotted spoon (or your hand), drain, and serve.

What makes a perfect poached egg more than perfect? Serve it on crisp, shredded potato pancakes with sautéed onions."

Answer 5

I have been told that a tsp of white vinegar added to the water makes a fresh egg stay together better during poaching. Old eggs are so runny you are not going to have much luck any way you do it. There's an expiration date on one end of the carton.

Answer 6

I guess you don't have an egg poacher. Okay then heat a skillet with an inch of water bring it to a simmer. Now with a large spoon stir the water until it spins slowly don't let the water stop spinning. Then break an egg into the center of the the spinning water. Put lid on pan and let sit till done. Remove with a slotted spoon onto a paper towel to drain. It has always worked for me, give it a try.

Answer 7

poached the egg in its shell for about 2 min.

or just crack the egg in boiling hot water and cook for 2 1/2 min.

Answer 8

you opt for for an egg poaching pan. it relatively is like a double boiler the pan has water interior the backside however the egg sits on precise in a splash cup in case you placed a splash butter interior the cup and allow it soften first then upload the egg or spray cooking oil interior the cups they could slide out with out falling aside. The egg does not flow into the water. With the lid on it the steam chefs the egg. Or they now have a microwave poacher it is great person-friendly.

Answer 9

If you put a little acid (vinegar) in the water before putting in the egg, that's supposed to help keep the white together. Also, break the egg into a bowl, then slide it into the simmering water. Slide the egg into the water.... NOT the bowl!

Answer 10

Get the water REALLY, REALLY hot before putting the egg in.

I usually do poached eggs in the microwave....... just boil the kettle, pour water into bowl (maybe add some salt for flavour), microwave 30secs to get it even hotter..... add the egg, cover the bowl (otherwise it gets a bit messy), microwave for 2mins, scoop egg out of bowl with a slotted spoon.

Answer 11

bring the water to a slow simmer, add 1 tsp vinegar, slide egg into water gently