Because of their delicate nature, makingpoached eggsmight seem like an undertaking best left to the weekends.
But with a little practice, it’s possible for you to perfect thisegg-cooking techniqueeven for busier mornings.
Step 2: Add the Eggs
Break a cold egg into a small dish.
Credit:The Spruce / Joules Garcia
Take care not to break the yolk.
Test Kitchen Tip:The fresher the eggs, the better for poaching.
Remove the eggs with a slotted spoon.
Credit: Blaine Moats
If desired, trim any rough edges and season with salt and pepper.
Test Kitchen Tip:Don’t let the water boil whilecooking the eggs.
High cooking temperatures can result in eggs with tough whites and mealy yolks.
Credit: Blaine Moats
Lightly grease the cups of your egg-poaching pan with cooking oil or shortening.
Break an egg into a small dish.
Carefully slide it into a poacher cup.
Credit: Scott Little
Repeat, filling each cup with one egg.
Run a knife around the edges to loosen the eggs.
Invert the poaching pan to remove the eggs.
Credit: Carson Downing
There are tons of possibilities.
Once you know how to make poached eggs, you’ll want to use them on everything.
How to Poach an Egg in the Microwave
No time to wait for water to simmer?
Don’t give up yet.
you’re able to still make the perfect poached egg, butin the microwave instead.
Carefully remove the dish from the microwave.
If you want firmer whites, let the egg sit in the water for an extra minute.
If the egg white still looks too translucent, microwave the egg another 30 seconds.
Season to taste with salt and black pepper.
