How to make poached eggs??

Question

I love poached eggs, whats the best way to make it.

Answer 1

Poach - To cook food gently in liquid just below the boiling point when the liquid's surface is beginning to show some quivering movement. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock, fish in court-bouillon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup. Poaching produces a delicate flavor in foods, while imparting some of the liquid's flavor to the ingredient being poached.

Tips: 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, and 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, and then reheated in hot water. Do not re-boil.

Answer 2

Use a shallow pan as too much water makes it go everywhere. Also, put a splash of vinegar in the water, it keeps the egg white together. Wait until the water is simmering (not boiling) and carefully break the egg into the water. Cook for 3 minutes and remove carefully with a draining spoon or egg slice.

Enjoy!

Answer 3

an easy way to make a poached egg is to line a small cup with cling film *plastic wrap and break the egg in to it. then twist the top of the wrap to seeal the egg in its own waterproof orb. This should then be dropped into boiling water for 2 minutes. Scoop it out and unwrap....voila quick and easy and no washing up

Answer 4

INGREDIENTS:
1 1/2 tablespoons olive oil
1 cup fresh asparagus, trimmed and coarsely chopped
1 cup carrots, julienned
1/4 cup spaghetti sauce
4 eggs
salt and pepper to taste

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DIRECTIONS:
In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.

Answer 5

Curly-Endive Salad with Bacon and Poached Eggs:

4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
Salt
Fresh-ground black pepper
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
3 tablespoons plus 1 teaspoon red- or white-wine vinegar
4 eggs
1 clove garlic, minced
1/2 teaspoon dried thyme

1. Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.

2. Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.

3. Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.

4. To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.

Wine Recommendation: The great name of Chablis has been debased by oceans of jug wine misappropriating the appellation. Real Chablis is made from chardonnay and has tangy apple and pear flavors that will be spectacular with this salad.

Yield: 4

Answer 6

you take a skillet and place a small amount of water in ti usually about an inch tehn you take metal cookie cutter that are circular and put them in the skillet you then place the egges in the circular rounds and let them cook

Answer 7

just drop egg into boiling water,cook till just right for you and spoon out.