How Do You Make Poached Eggs?


5 Answers

Ann Profile
Ann answered
Put water in a skillet - about an inch. Bring to a boil, and add some vinegar, just about a teaspoon. This will keep the whites from spreading. Use very fresh eggs, and crack them onto a small plate. Slip your egg gently into the boiling water. Cover and cook for 3 minutes for medium. (I like mine runny so I do it less.) Take a slotted spoon and remove egg, letting water drip out. Eat and enjoy!
Walt & Vickie - Terrena Rosslow Profile
Well I agree with you all - except I prefer a good "poaching pan".

They are inexpensive and work wonderful. You can find them at any good kitchen supply store.

They are similar to a double boiler. The water goes in the bottom and there are (usually 3) small metal cups that set into a plate that centres over the water.

They work simply great and are easy to use & clean. Check them out for a really great poached egg experience.
Ann Profile
Ann answered
Yum, I love them too. To make a perfect poached egg:

Use fresh eggs! Bring a fying pan of water to a boil - you only need an inch or two of water. When the water is boiling, add a bit of vinegar - this will keep the whites clean-edged. Crack your egg and slip it onto a small plate, and from there, slide it into the boiling water. Cover and cook it to the doneness you prefer (I like mine runny.) Three minutes will get you a medium egg. Get a slotted spoon and carefully take your egg out of the water and put it on your plate. Enjoy!
Jolene Winn Profile
Jolene Winn answered
Get a small skillet. Put about a half inch of water in the bottom. Bring to a slight boil. Crack your egg(s) into the water like you would if you were frying them. Cook until yolk is desirable.
thanked the writer.
Aimee commented
Hmm, I have never tried the skillet method. I do know that you can take a pot and fill it with water let the water come to a soft boil and the crack the egg on in to a ladle or slotted spoon.
Then gently swirl the egg into the water and wait about 3 min. MMMMMM
Fred Jones Profile
Fred Jones answered
When I was a child, my mom had a pan setup that was specifically for poaching eggs. Similar to a double boiler, you would add water into the pan, then put the ring on the top of the pan. This ring had 3 round holes and drain slots for the condensation to go back into the pan from the lid. You would crack the egs into the round cups, put the cups into the holes in the ring. The cups also were designed with fork slots where the 4 prongs of a fork could lift the cup.

I have seen the same setup now but the cups are teflon coated to make it more non-stick. The old ones were stainless steel. I have not tried the new ones but would think it would work even better. And heack, I had the salt and pepper right in the cup so the seasoning can cook in as well.

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