How do you make poached eggs?

Answer 1

ok -would u like to make them the guy way-the chef way or the lady way?

for a guy-you get a small pan 3-6" deep-you heat up water with a little salt-it heats faster and adds flavor-if your not anti salt diet-then you break the egg and let it plop into the boiling water-watch it off and on for 2-3 minutes-and when its not wet in the white take it out-unless you like the yoke solid then give it another minute.-

and if your a chef or entertaining put it into a poached egg cup-after cooking it in a poacher pan-they are special

if your a girl/lady you may have 23 different ways (with different water-milk, cider, cream sauce, fingers in lotion, have the chef or maid do it, daintily walk around looking and winking at it flutterin eyes to cool the upper water, or hog wash it-called souy pronounce soooooo eyyyyyy-have the hatchet ready-LOL-that is how you get the pig to come to the cookin-its a pig call-- many ways of poaching --of doing it-and may think any other way is so totally disgusting you may not even eat it-point is when u make it-dont forget puttin some kind words into it-frills and all.
clue when u do it -dont be a pig about it-yet have the sense of humor to it-david in Jesus amazing grace

Answer 2

That's an easy question.. put some water in frying pan bring to boiling point! Careful break open eggs and put them in pan without breaking yokes. Cover turn off element. Let the heat cook them and come back to them in a minute.. you'll have perfectly poached eggs.
This is how I do it! It's the method from Martha Stewart and also from Margret Stewart.
I like to eat my poached eggs with a wee bit margarine or butter and a tad salt!
( this is last question I'm answering to tonight cause Yahoo is too freaken slow tonight taking a half hour just to turn page.. ridiculous!)

Answer 3

3 cups water
1/2 teaspoon white vinegar
1/2 teaspoon salt
3 large eggs

Bring 3 cups of water to a boil with the vinegar and salt in a small saucepan over high heat.
Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and while the water returns to a boil, slide this egg into the water as well. Repeat with the third egg. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.)

Drain on paper towels. Poached eggs can be made ahead and immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water.

Answer 4

The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape. Use cold eggs right out of the water tap.

HINT: Use room temperature eggs for the best results.

Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water.

HINTS:

Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). The water should not be any more vigorous than small bubbles forming on the bottom of the pan with the occasional tiny bubble bursting at the top. A stronger boil than that produces too much movement in the pot and throws the egg whites around. The barely simmering water encourages the egg to sit there quietly, without flapping around and losing shape. Check out my article on Poaching vs. Simmering vs. Boiling.

When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Without it, the eggs will become skeins of protein tangling up in the water.

(1) Break each egg onto a saucer or into small cups or bowls.

(2) Slip eggs carefully into slowly simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many in the pot at one time. Immediately cover with a lid and turn off the heat.

HINTS:

Try creating a gentle whirlpool in the simmering water and slip your egg into the middle of that. This tends to keep the white from dissipating.

Don't disturb the egg once you have put it in the water!

(3) Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

(4) Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.

Answer 5

You sneak up on them and get them out of season!

Poached eggs are steamed. You get a poacher and cook them above boiling water. The steam cooks them.

Answer 6

that is easy as now adays they have small egg poachers that does 3 eggs all you do is place some water in the pan and spray a little that greasy stuff and place eggs in the eggs cups provided.place the lid on and check occassionally to see if you have your desired doness....thay make perfect UNIFORM eggs that is cooked perfect but also is very eye appealing....you dont have all the scum as you do in boiling water....this is my personal experience of how i want my food to look likeit can look professional or look like crap......

Answer 7

Errrrr......You poach them is how!!!! Look up poached eggs in a cook book!!!

Answer 8

soak them in cider then boil for about 1 minute until the yolk swells-then dip the toast into the creamy yolk, and keep eating until all the creamy filling is gone, then you can lick up the rest

Answer 9

put some water in a pan,,, let it boil then put the eggs in ( with out the shelll ) ,,, then let them steam till they are done,,,

Answer 10

rswdew i love that answer, it deserves the 10 points