Under 30 Minutes

Easy Poached Eggs

Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.

  • Prep:
  • Total Time:
  • Yield: Makes 3 to 4
Easy Poached Eggs

Source: Everyday Food, March 2010

Ingredients

  • 3 or 4 large eggs

Directions

  1. In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.

  2. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.

  3. Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Cook's Notes

If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape. Poached eggs are good on toast with tomato and cream cheese, spinach and garlic, or cream cheese and smoked salmon.

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