what is the best way to poach an egg?

Answer 1

drop it in a pot of boiling water.

Answer 2

Well ideally it would be easier if you had a poaching pot.All you do is fill the pot with water, crack the egg in the little container and cover for 2 and a half minutes.or until it starts to firm.If you don't have a poacher you can boil a pan of water add alittle white vinegar and before you add the egg make sure you stir the water vigorously, this helps when you crack the egg to keep it together. Bon appetite

Answer 3

place a pan of water with a couple of pinches of salt and a measure of vinegar on a high heat (the vinegar helps the egg to coagulate), the water only needs to be a few inches deep. Then take an egg from the fridge, as a cold egg always stays together better. just as the water begins to boil, lower the heat slightly and crack your egg into the water keeping it as close to the water as possible. then turn up the heat slightly bringing it to a simmer and leave for around 2.5 mins. hey presto the perfect runny poached egg.

Answer 4

Poached eggs are tasteless to me, so I came up with a different way to do it. I melt butter in a pan, Add the eggs, and when the whites begin to firm up, I add 1/4 water and steam them. Cover the pan for about 1 1/2 minutes and check the eggs for doneness. I serve them over toast points...delicious! You can omit the butter if you wish by using a low calorie spray.

Answer 5

Perfect Poached Eggs
by Elaine Corn


What's the best way to poach an egg? They have a reputation for being more difficult than they really are, what with being surrounded by the twin mystiques of brunch and Hollandaise. In fact, poached eggs are the easiest to make -- provided you ignore classical techniques that use too much water kept at too high a temperature.

If you've tried to poach eggs in a vat of simmering water, you've seen the whites turn into balls of string and the yolks left to cook nearly alone. The eggs may have sunk or turned gray. It may disappoint you to learn that if you've poached eggs in little cups in simmering water in a pan on top of the stove, you actually haven't poached them all, but steamed them.

It doesn't have to be like this if you try the following easy poaching method. The method uses much less water than the big-pot procedure, and the water is kept at a temperature below a simmer. I promise you, it is foolproof and makes poaching eggs a joy.

First: Lose the big pot of water. Instead, retrieve a medium-sized skillet (10-inch diameter) that has a lid. If your skillet doesn't have a matching lid, try on some of your other lids -- one of them is bound to do the job. If not, you can cover the skillet with a baking sheet or large dinner plate. All right, go to the sink and fill the skillet with about 3 inches of water -- that's all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls. You can use coffee cups, little Asian tea cups, custard cups or the little poaching cups that from the poaching set you will no longer be using.

Second: Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. When the salt goes in, it will actually raise the temperature of the water. Watch the bubbles. I happen to like the vinegar taste on the finished egg. If you don't, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar. If you like the vinegar, try a splash of herbal, apple cider, or sherry vinegar.

Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. While the eggs cook, you have the time to make four pieces of toast, set the table, wash the empty cups, and put the buttered toast on plates. When the timer goes off, remove the cover. Ah! 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. Gently lay an egg on each piece of toast. And there you have it. Perfect poached eggs actually cooked in residual heat and not in the literal sense of the term, poached at all.

Poaching Eggs in Advance
The question always arises that if poached eggs are such great brunch food, how can they be served to a gathering at home? It's very easy, but requires about ten minutes of planning. Decide how many eggs you'll need. Each person should get two. For a party of six, 12 eggs may be poached, as above, in two skillets, with 6 in each -- all cooking at the same time. As they become done, put them in a big bowl of cold water. Refrigerate them, uncovered, up to three days. When the party is ready to eat, heat a Dutch oven full of water until it boils. Drop the eggs in -- again using the slotted spoon -- and simmer them about 30 seconds, just to warm through.

Answer 6

Having tried using an egg poacher and found the eggs stick or don't cook best way is brake egg into boiling water and simmer for 2 mins

Answer 7

Small shallow skillet
water w/ splash of vinegar
heat to simmering (bubbles barely breaking the surface of the water)
break egg into small bowl
w/ a spoon, swirl water into a gentle whirlpool
quickly and gently slip egg from bowl into center of whirlpool
cook until you can't see the yellow yolk anymore.
Use slotted spoon to remove to a paper towel for a moment, then serve.

Answer 8

boil the water, add a dash of vinegar (it keeps the egg together), swirl the water with a whisk until it's spinning then crack your egg and carefully drop it into the middle of the swirling water. Should be done in around a minute.

Answer 9

boil some water in a pan, spin the water with a spoon so it makes a whirlpool and then add the cracked egg into the centre and leave for about 3 mins or the time it takes for your toast to cook.

Answer 10

I like using and egg poacher, its easy and they come out in a nice shape, when u drop them in boiling water sometimes they come out a little slimy.

Answer 11

3 minutes in a pan of simmering water just deep enough to cover the egg.