Poached Eggs

Poached Eggs Any Way You Like It

The Julia Childs Method

Bring a pot of water to a boil.

Use a pin to make a small hole in the eggshell to release any air that may be in the egg which can cause it to crack.

Place the whole egg (still in the shell) in boiling water for exactly 10 seconds. 

Remove the egg from the water, and lower the heat to bring the water to a simmer. 

Poach the egg without the shell

Once the egg is cool enough to handle (this should take just a few seconds), poach the egg as you normally would by cracking the egg into gently simmering water.

In boiling water, Old School

Boil water with salt and white vinegar to taste. Turn down the heat so the water is barely roiling. Gently crack and release the egg into water. The vinegar helps keep the egg together. Cook three minutes or less and remove with a slotted spoon. You can cook three or four in a pot together.

 In an egg poacher

Ooh la la! You have invested in an egg poacher. Even if the cups are silicon or teflon, the eggs can stick so a little dab of butter or olive oil in each cup will help. Three minutes is usually the maximum you want to cook, to leave the yolks soft inside.

Got a crowd? Make poached eggs in the oven.

Grease a muffin tin and add a bit of water in each.
Crack one egg into each tin, season or allow your guests to season their own.
Bake eggs until the whites are set and the yolk is still a bit jiggly, about 12-15 minutes or to desired doneness.