what is the best way to make a poached egg?

Answer 1

This is easy, put a pan of water that has a little bit (dollop) of vinegar in, bring it to the simmer (just a few little bubbles rising) give it a swirl, crack an egg and drop it in. Never let it boil just a few quiet bubbles on the top and depending on how hard you want it leave for 3 or 4 minutes, lift it out with a slotted spoon. Believe me it will be the best poached egg you have ever had. You can make them in advance as well, once cooked put them in cold water. When ready to use drop them into hot water for a few seconds and there you have it. The vinegar is there in case you bought your egg from a supermarket and don't know how fresh it is.

Answer 2

In a frying pan filled with water, just wait for the water to boil then turn down the heat, and put the egg in, and gently spoon water over the egg yolk until it get a white film over it and there it is the best poached eggs in the world.

Answer 3

Use the freshest eggs you can get for best results. A little vinegar in the poaching water also helps to keep the white from separating. Slip the eggs into simmering water (just below the boil) and let them cook for up to three minutes. Scoop them out with a slotted spoon and blot them dry with a paper towel. Great on toast or corned beef hash.

Answer 4

Eggs need to be very fresh to get a nice poached egg. Boil a saucepan of water and using a metal spoon, while water is boiling fast, swirl the water so you get an "eye" in the centre. Drop egg into "eye" and turn water down from rapid boil. Simmer for a couple of minutes or until you get it how you like it - I love dippy eggs so I don't cook mine for too long - just until the white is cooked

Answer 5

If you're going to make them often, buy an egg poacher. It's a little pan that you put in your pan of boiling water. It usually has 2-4 small "bowls" for you to crack your egg into. It will make a nice poached egg without the worry of the white spreading too far.

Answer 6

Dropping an egg in boiling water is a coddled egg. There's only one way to make a poached egg and that's with an egg poacher. It consists of a tray of cups that the eggs go into and you place it on top of a pan of boiling water and the steam cooks it. I prefer doing the coddled eggs in boiling water. If you add a little vinegar or lemon to the water it will hold the eggs together better. Fishing the eggs out with a slotted spoon or spatula's the tricky part. You have to be careful not to break the yolk.

Answer 7

I find that the best way to poach an egg is by using the cover of darkness, have 2 lookouts, one at the entrance to the coop and the other at the farmhouse door, chloroform the rooster to keep him quiet then lift up the hen's rear and grab the egg and then run like your life depended on it. Good luck. P.s.The same goes for all types off eggs.

Answer 8

Boil a pan of water with a drop of vinegar.. Crack an egg into a small dish to check the white and yolk before swirling the hot water with a slotted spoon really fast to make a hole in the middle then drop the cracked egg very carefully into the centre, and watch the heat underneath so it doesn't boil over watch the egg white colour and when its done to your liking..everyone varies remove with the slotted spoon and place on top of hot butterred toast yummy!!

Answer 9

Use a really fresh egg for a start, it will hold its shape better. Get water to simmering, gently plop in egg, leave it to poach gently. You dont need to add vinegar or salt if its a good fresh egg.

I make them a lot, and ive never had any complaints.

Answer 10

I like to make mine in the microwave. Put some milk in a mug, crack open the egg and let it slip into the milk (gently, don't break the yolk). Heat it for a very short time. This varies, depending on the microwave, size of mug, amount of milk. Check it often the first time or two by lifting the egg out of the milk with a spoon. If the white is set, but the yolk not too solid, it's ready.