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CestLaVie CestLaVie 8 years
I am not the best at poaching eggs but I skipped the vinager last time which may be why! I do like fried egg sandwiches as mentioned in the post by TheHills101 - but I have never tried it with cheese, that may be a bit too much for me!
DCStar DCStar 8 years
Yum poached eggs. I can't go without my Eggs Benedict every Sunday or so!
Thehills101 Thehills101 8 years
My hubby makes poached eggs alll the time I'm not too keen on them, I usually make fried egg sandwiches....fried egg, mayo, cheese slice (or cheese whiz)and lightly toasted bread...add a bit of spices and voila there ya go...very filling too ♥јεήή♥
celebrity_soup celebrity_soup 8 years
i love doing this with tomato soup! its the beeeeest
mandiesoh mandiesoh 8 years
never poached an egg in my life! have to try it sometime tho
Beautifulbarbie Beautifulbarbie 8 years
Yes I have poached egg's my husband likes them.
SeptemberLights SeptemberLights 8 years
THIS IS THE BEST POST EVER! So now i know why my poached eggs always broke, i was dropping them into a whole pot of boiling water and not turning the heat off. I feel like an idiot after reading this...it all makes so much sense now...
Leoschoice Leoschoice 8 years
I have one trick to make perfect poached eggs. When you slide the egg into the boiling water, make sure the white comes first and then, like 2 seconds later, slide the yolk. Then, you can use a spoon to gather the white around the yolk if you want to perfect the shape of the egg. By the way, you can use any type of vinegar. I like wine vinegar :)
Miera Miera 8 years
I found a website last week that shows several different ways to poach an egg. It has step by step photos, too. I like the last one. Poach the egg in microwave-safe plastic wrap. It looks pretty failsafe. http://www.b3ta.com/features/howtopoachanegg/
courtneyd courtneyd 8 years
I usually use a straight sided pan and put more water in than in your pictures. I don't put in salt, and I put the vinegar in after the water comes to a boil, before I cut the heat off. I break my eggs into a ramekin, and use tongs to submerge the egg into the water after I've turned off the heat (but I usually don't remove the pan from the heat). I wait a few seconds before pulling the ramekin away from the egg so it can set up a little. Cover, and remove eggs with a slotted spoon after 2-3 minutes (I like my yolks runny too, so 2 minutes for me). Drain on a paper towel before moving to your plate. That's the way I poached an egg the first time I tried, and it worked pretty well, so I've been doing it that way ever since :-) Edges come out nicely; no need for clipping.
Food Food 8 years
thanks for the whirlpool effect you guys! nice tip, i'll have to give it a try. I forgot about mcgee's technique, alton, america's test kitchen and bittman didn't use it. But they all also agree about adding vinegar to firm up the egg a bit.
chancleta chancleta 8 years
Yum! Great idea cravinsugar!
Oread Oread 8 years
stephle, you beat me to it! I was also going to mention the whirlpool effect... I've found that healps a lot.
llendril llendril 8 years
thanks for the link, partysugar!
amandasunly amandasunly 8 years
Well, I tried Epicurious's method found here and it worked fabulously.
stephle stephle 8 years
So after starting weight watchers, and having my first attempts to have a poached egg end up in a stringy, rubbery, nasty disaster, I went on the quest to learn how to poach the perfect egg. Here's what I learned: According to Harold McGee (food scientist extraordinaire), you need both the salt and the vinegar -- both help coagulate the egg white proteins faster so you get a nicely shaped egg. I use my small 1 quart pan to poach one egg -- usually about 1-1/2 cup water with about half a tablespoon of white vinegar and a teaspoon of salt. If you crack the egg into a small dish (I like to use a small condiment bowl I got from Crate Barrel that you'd use to mix soy/wasabi but a saucer would work just as well) it makes it easier to make a nicely shaped and well cooked egg. I bring the water up to a boil, then using my tablespoon, I stir the water in circles really fast and start a mini whirlpool in the pan. When it's got a nice swirl going, I carefully slide the egg into the middle of the vortex. Lower the heat to medium and don't touch anything. The egg will eventually come to a stop on its own and should be nicely oval with no stringy bits. Cook the egg for about 3-4 minutes. Move the egg to a bowl then drain off any extra water that made it into the bowl. I like to go the extra step and dab my egg with a napkin (hate watery egg). If you're skipping the gym that day and don't have any extra points, add fresh cracked pepper, a little Maldon sea salt and some good sourdough toast for a little slice of 4 point heaven. If you're going to the gym and get those extra activity points, splurge and put a nice lump of cold fresh butter into the center of the perfectly cooked yolk. Trust me, if you do it once, that little extra lump of butter is a pretty powerful motivator to get your get your cardio in :)
Twinkle1 Twinkle1 8 years
I love poached eggs but I don't bother with vinegar or salt. I just let the water reach simmer, drop the egg in gently and after one minute turn off the heat and let it stand for 10 minutes. Then drain on a paper towel and serve. They turn out great. Supposedly if you use a fresh egg it won't be as ragged. Learned that technique from watching Delia Smith.
partysugar partysugar 8 years
Craving and llendril, eggs in a nest are a fav of mine and I wrote them a while ago here on YumSugar! Check it out for the recipe: http://yumsugar.com/102067
LuckyGrl-83 LuckyGrl-83 8 years
I poach my eggs in the microwave... LOL I have one of those plastic microwave egg-poacher thingies... very easy to use nad zero mess!! I use it the most for my eggs benedict on sunday mornings... :drool: YUM!! ------- :star: :star: :star:
colormesticky colormesticky 8 years
I actually have an egg poaching pan. You put some water in the bottom, set the tray with three removable egg cups in, spray the cups, crack the eggs, and cover so they can steam for a few minutes. It's never failed me.
llendril llendril 8 years
good suggestion, cravinsugar! i saw someone do that on iron chef america. they called it 'toad in the hole' style. it looks tasty. i think maybe i'll try it for myself!
cravinsugar cravinsugar 8 years
I always wonder about poaching an egg. I will have to try this. Oh yum. here is a cute way to cook an egg for a kid or oung one at heart. take a piece of bread, and cut a hole in it with rim of a drinking glass. butter both sides of the bread put it in a pan and put an egg into the hole and cook it. A babysitter did that for me a when i was litte and whenever i make french toast i think of it. _________________________________________________________ Why don't you wear the face you have when I am not around?
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