How To Make Poached Eggs

| December 30, 2008 | 5 Comments

Poached Egg on Mixed Greens

Mmmm, extra local, farm fresh, free-range eggs. We’ve just entered the depths of winter now, where fresh food in Connecticut is but a dream and all we can hang onto is memories of delicious summer delights like the salad you see … Oh, how I miss those lovely, wonderful eggs.

Poached eggs are an easy method of cooking eggs that doesn’t impart any additional fat (like an egg over easy would). Making them is a breeze. Hopefully this guide will have you poaching fresh eggs in no time.

How to make poached eggs:

  1. Heat a pot of water to a rapid boil. Turn off the heat and let cool until there are just small bubbles — no big ones.
  2. Crack one egg into a bowl.
  3. Place the rim of the bowl close to the water line and slide the egg into the water.
  4. Set the timer for 3 minutes for a looser yolk or 4 for a slightly firmer (but still runny) yolk.
  5. When the timer goes off, remove the egg with a slotted spoon.
  6. Eat and enjoy
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Category: eggs

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

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  1. I always think of poached eggs for breakfast, never for dinner over a salad… thanks for the reminder that eggs are good at any time of day. Happy new year to you and your family!

  2. Beth says:

    I am so happy to find this. I found it to be nice and easy. Thanks

  3. sandhya says:

    How timely for me. I just actually bought a pan for poaching eggs – something like this: http://www.kitchencollection.com/Temp_Products.cfm?sku=01063958. And, ahem, now I don’t really know what to do with it. Any suggestions?

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