how do you poach an egg properly?

Question

I've tried dumping an egg in water and it all just spreads out, and doesn't look right... need help! Thank you!! :)

Answer 1

Sneak up on it in the woods, and grab it quickly before the Ghillie sees you!

Answer 2

Always use fresh eggs. If you can't see the difference between the "thick" white and the "thin" white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes depending on there size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra "test" egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.

Answer 3

Here's how to poach perfect eggs.

Pour water into a large skillet to a depth of about 2 inches.
Bring to a boil.
Break an egg into a cup.
Carefully slide the egg from the cup into the boiling water.
Add as many as 6 eggs to the water.
Immediately reduce the heat so the water barely moves.
Cook for about 4 minutes, or until the yolks are still runny but the whites are firm.
To test, lift an egg out of the water with a slotted spoon and gently press the thickest part of the white with a finger. If it feels firm to the touch, it's done.
Drain lightly, season and serve.
Tips:
For perfectly round eggs, trim with scissors.
Poach eggs in advance by slipping into a bowl of cool water. Refrigerate for up to 24 hours. To reheat, place the eggs in hot water for about 10 minutes. Drain well before serving.

Answer 4

Get the water to boiling first, then lower it until it just barely simmers... just a few little bubbles and some steam rolling off the surface, salt it, Then add a little vinegar to the water, just a touch... then get a large ladle or spoon, crack the egg onto the spoon and roll it off the spoon into the water gently so as not to break it. Cook for a few minutes, like 2 to 5 min no more than that until it solidifies and gets well... cooked. You want a firm white flesh and a fully cooked, but soft yolk.

Remove carefully with a slotted spoon so the excess water drains off and then place on toast with maybe some spinach and a nice hollendaise?

Answer 5

Get out a medium or large skillet. You'll want something with a depth of at least 3 inches because that how much water you'll be putting in. I've seen recipes say to use a 1/2 cup to a full cup of water. I prefer the 2 to 3 inches of water measurement. Add a pinch of salt and bring the water to a boil.


As your water is heating up, let's crack your egg. The way to go here is to break it into a shallow cup or bowl. A coffee cup will do fine. We're doing this for two reasons: 1) We don't want to break the yolk and 2) we don't want any funky eggs.


Before you add the egg to the water, reduce the heat of your water so it is right on the edge of not boiling anymore. Now, gently... gently...ease your egg from the cup into the water. Just let it slide out.


This is the fun part. I love watching poached eggs cook. They look like little floating angels or ghosts. Those flowing strands of white are nothing to be worried about. Just sit back and watch the magic. The amount of time you leave it in the water depends on how firm you want your yolk. Generally speaking, it's 3 minutes for medium firmness, 2 minutes if you like them runny, and 4 minutes if you like a firmer yolk

You'll want to scoop out your egg with a slotted spoon so it can drain. Even if you like your yolk runny, gently finger-touch a thicker part of the egg white to make sure it's firm, as you lift it from the water. If it's not, sink it back in the water a little while longer.


Spoon your egg onto a paper towel and gently... gently ... also pat the top of the egg with the sides of the towel to remove the excess liquid. Some people might advise you to cut the edges of your egg to make a perfect circle at this point. Those people are crazy. The paper towel will retain any loose strands of white and your egg will be shaped just fine.


Now spatula that tasty poached egg onto your plate or on top of a waiting piece of toast and eat the heck out of it. While reviewing poached eggs to write this, I made one simply seasoned with Lawry's Seasoned Salt and a couple loose peppercorns. It was delicious and reminded me how wonderful poached eggs can be.

Answer 6

You need to buy an egg poacher. It's a tiny little pan with a cover and an insert that fits in the pan. Put water in the pan. Put the insert in the pan. Put some butter in the insert. Put on the cover. Heat on the stove until the butter is melted. Break the eggshell and put the egg in the insert. Lower the heat a bit so it doesn't boil over. Cook until egg is the consistently you like.

Answer 7

Usually the older the egg is, the more it spreads out.
Make sure the water is hot enough,it should be simmering.
And you can add a TINY bit of vinegar, i think thats supposed to stop it from running so much.
But dont use too much cause then your egg will taste like vinegar.

Answer 8

You need to put some vinegar in the water. It keeps the egg together an tastes yummy.Make sure the water is boiling.

Answer 9

Boil a pan of water with viiger in stir it when it comes to the boil put the egg in it will cook in about 3_4 minutes

Answer 10

was the water boiling? the other way is to get a poaching pan that has cups to control the shape. but droping in water is still the easy way.

Answer 11

You already have the egg? Why would you go poaching other eggs if you already have some of your own?