How To Make Poached Eggs
by Sarah W. Caron • December 30, 2008 • eggs • 5 Comments
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:
- 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.
- Crack one egg into a bowl.
- Place the rim of the bowl close to the water line and slide the egg into the water.
- Set the timer for 3 minutes for a looser yolk or 4 for a slightly firmer (but still runny) yolk.
- When the timer goes off, remove the egg with a slotted spoon.
- Eat and enjoy
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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!
I am so happy to find this. I found it to be nice and easy. Thanks
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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