How can I make a perfect poached egg?

Question

I want to make eggs benedict for my boyfriend on Christmas morning, but I always mess up the poached egg part. Any tips?

Answer 1

You want a nice big pot of water. Big pot. Put about 6 inches or so of water into it and a dash of white vinegar (the vinegar helps keep the egg together). Heat it up until it is just simmering. Little tiny bubbles should just be rising from the bottom of the pan to the surface. Crack an egg into a mug. When the water is ready, bring the mug just above the surface and gently pour the egg into the water. After a few minutes, it should be done. Have a slotted spoon on standby, and when it's done, scoop it out. Once you have mastered the first egg, you could do 3-4 at a time. You don't want to overcrowd the pan. Good luck!

Answer 2

in case you want to do it like the cooks do that's extremely user-friendly and somewhat messy, positioned a truly large pan of water on the boil. at the same time as that's heating up crack an egg right into a mug or bowl on the area. once the water is boiling warm and effervescent, stir the water so as that that's spinning extremely rapidly. Drop the egg into the centre and the egg white will spin around the yoke because it cooks making a fine looking, stylish poached egg. that is how the cooks do it to make it from only a breakfast dish to worth of a eating position!

Answer 3

I've never had eggs Benedict before but I poach my eggs in the microwave....crack them into a bowl, poke the yolk with a toothpick and add a tbls. of water or so for each egg, cover tightly with saran wrap and cook on high for about a minute per egg...

Answer 4

I saw this about 40 years ago in a Julia Child show.
Get a pot of boiling water,make a wirl with a spoon and while the water is turning break an egg right in the vortex.
The spinning of the water will keep the egg toghether.