Why do I keep messing up my poached eggs?

Question

Hi, I would like to learn how to poach an egg in water rather than use the little egg cups. A real poached egg is cooked in boiling water but for some reason, my egg won't stay together. I have added vinegar to the water but it still sort of falls apart. They certainly don't look like the ones that they serve at my favorite breakfast place. What do I need to do to poach them in the water and keep them in one piece? Thanks!

Answer 1

Make sure you dont have your water too hot. If you have any movement or bubbling in the water then it is too hot and the egg will not hold together. Heat it up to almost boiling then remove the pot from the burner and add your egg.

Answer 2

The above answers are correct about the water boiling to hard, remove from heat to stop rolling boil. but also a trick I have learned - when you crack the egg, dont drop right into the water. Instead - I lay a large serving spoon on the counter and crack the egg in to the spoon, Then gently lower into water surface, slowly rotate the spoon and let the egg float into the water.

Answer 3

you want very very sparkling eggs to make able poached eggs. deliver a pan of water to the boil, swirl with a spoon and drop contained in the egg and turn off the nice and cozy temperature. Poach for 3 or 4 minutes. eliminate with slotted spoon and dab dry on kitchen paper.

Answer 4

Here's a little trick: When the water boils, stir it several times so it's swirling around the pan in a spiral. Break the egg into the center of the spiral; the swirling water will gather the white around the yolk more neatly.

Answer 5

Break your egg onto a saucer and slide it gently into a fry-pan of water that is forming pop sized bubbles.
It helps if the eggs are not fresh, several days old are at room temperature or even warmed in the shell in warm water. they all help to make the white set faster.

Answer 6

Make sure you are using very fresh eggs, the older the egg the more 'watery' the white.
Also the water should just be simmering not boiling.
I crack my eggs into a small bowl and lower it into the water rather than cracking it straight into the water.
A bit of practice and you will get there.

Answer 7

# 1 do not use boiling water, it's a fine line of tempature of boiling water and simmering water, play with it, but the boiling water is cooking the eggs way too fast and making them break.

Answer 8

use a muffin tin and a cake pan that the muffin tin fits in. put water in it enough so it doesnt overflow, spray muffin cups with cooking spray and heat in oven. when water it hot add eggs and let them cook about 5 minutes or til they are the way you like them. it works great. or small custard or ramekins in water work as well.

Answer 9

Here are a good step by step articles - some have photos- if you don't want to get an egg poaching tray: http://southernfood.about.com/library/howto/htpoachegg.htm
http://www.jacquespepin.net/members/techniques/howtopoachanegg.html
http://www.ehow.com/how_2636_poach-eggs.html
http://www.wikihow.com/Poach-the-Perfect-Egg-Without-an-Egg-Poacher
http://www.lisahemenway.com/recipes/poach_egg.htm
http://www.deliaonline.com/cookery-school/how-to/how-to-poach-an-egg,12,AR.html

Answer 10

There are special poached egg pans for doing this with no problem.