How can I poach 4 eggs at once. I don't have an egg poacher.?

Answer 1

Use a deep-ish frying pan. Fill with water and bring to the boil. Place the four eggs into the boiling water (without cracking them open.)

After 30/40 seconds take them out again.

Now crack the eggs into the boiling water. They will 'hold together' much better now and you should be able to poach 4 at once.

Answer 2

place 4 coffee cups onto a pizza pan or a pan that is flat break an egg into each cup add enough water to cover the egg almost to the rim and bake at 250-275 degrees for 10 to 15 minutes. just keep checking until the white is done temp and time is variable depending where you live.i live in the mountains of north carolina and i watch the whites of each eggs till they bubble out a bit.also if you want the yolk completely done it will take 3 to 4 minutes longer to cook.add salt and pepper to taste after cooking or just sprinkle before they are in the oven.broiling can cook them too fast and make the egg taste tough. you want the steam and hot water to do the job. if you have a microwave that has a browning unit you can use that

Answer 3

You never need a poacher to do eggs.
Simply boil around 500cc (1/2 litre of water in a non-stick pan with a small quantity of malt vinegar added. Break the eggs carefully (always safest to crack each one into a pyrex cup to check that they are fresh) and drop it gently into the pan, repeat for other 3. Watch to see when they have set , lift them carefully one-by-one from the water with a holey spoon (that's holey, not holy!). You will soon learn how long to cook the eggs to suit your preference in 'runniness'. The vinegar helps to 'set' the egg so it doesn't spread throughout the water.
All you need now is a 4-slice toaster!

Answer 4

I guess this would work in any pan. Make sure the water is boiling, drop in the egg one at a time but be sure to use a chopstick or a fork to run circles around the egg. This makes sure the eggs to spread out all over the place so it'll end up nice and round. Once the eggs are done, just scoop it up

Answer 5

I saw Martha Stewart do this once and thought it would be easier to have an egg poacher.

She heated the water until it was simmering. Crack the eggs into the water and let them cook a bit. With a large spoon gently turn them over in the water and cook til done.

I don't like poached eggs, so I can't tell you how long to cook them.

Answer 6

a ha !
the horrors of convenience cooking - lol

it's really not that difficult
bring a large pan of water and malt vinegar to a gentle boil
the ratio of water to vinegar is about 20 parts water to 1 vinegar

crack the eggs into seperate cups / small bowls if youa re not confident at cracking them quickly and cleanly into the pan

give the pan of water a quick stir to get it gently swirling, then quickly crack the eggs (or drop the cracked eggs) in

the eggs should begin to form straight away and move freely in the pan (it helps if they are not fridge cold)
do not turn the temp up or down !

cook for the desired amount of time (3-4 mins for soft, 6-7 for semi-set yolk, longer for overcooked)

lift out with a slotted spoon

enjoy !!
if you master this, you can begin to experiment with different vinegars, flavourings, herbs etc in the water


oh yeah
DO NOT ADD SALT TO THE WATER
it breaks the proteins down and they do not set properly

Answer 7

In a saucepan. Bring the water to a boil. Break the eggs into a shallow bowl, put a tablespoon of vinegar in the water, and gently slide them in. Cook for 2-4 minutes. They won't be evenly shaped like in a poacher, and you'll have the white stringy things....but they'll taste fine.

Answer 8

If you put vinegar and salt in the water, then it will bind the egg to one place in the saucepan. When you put the egg in, tilt the saucepan to one side and keep it there until the shape has formed. You will need a medium sized saucepan for 4 eggs.

Answer 9

I always use the scoop.
Crack one egg at a time into a scoop, let it's bottom touch the boiling water, slowly turn the scoop's edge down to let the hot water filled in, then drop the whole thing into the water.
makes pretty good shape.

Answer 10

This really works.....

Bring a frying pan of water to a simmer (half full). Frying pans are best for this, cause they are really easy to get the eggs out because of the low sides..

Crack all four of your eggs in very gently (fresh ones hold together best).

Simmer for a couple of minutes. Dont let it boil, otherwise your whites will get all foamy.

Remove with a slotted spoon,

Thats it.....

Raoul