Chief's Poached Eggs

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
I have read many different ways to make supposedly perfect poachedeggs, from simply dropping raw eggs directly into boiling water, adding vinegar to the water, making a whirlpool in the boiling water, and dropping the eggs into the whirlpool, etc. My way is easy, and just makes sense. I spray the bottom of the sauce pan with cooking spray to keep the eggs from sticking. I the add enough cold water to cover the eggs. I gently crack the eggs into the cold water, and turn the heat to medium high. As the water warms, it starts setting the egg whites long before the water starts to simmer, then boil. This results in an egg that keeps its shape, with the yolk in the middle, and all of the egg white intact. When the whites are completely set, with soft yolk, place on buttered English muffins and enjoy. Here's proof.

Seeeeya; Chief Longwind of the North
 

Attachments

  • 20220818_104105.jpg
    20220818_104105.jpg
    33.6 KB · Views: 57
  • 20220818_104108.jpg
    20220818_104108.jpg
    31.8 KB · Views: 17
  • 20220818_104522.jpg
    20220818_104522.jpg
    41.6 KB · Views: 21
  • 20220818_104951.jpg
    20220818_104951.jpg
    42.1 KB · Views: 15
  • 20220818_104955.jpg
    20220818_104955.jpg
    43.4 KB · Views: 19
  • 20220818_105232.jpg
    20220818_105232.jpg
    46.1 KB · Views: 17

summer57

Senior Cook
Joined
Sep 1, 2020
Messages
283
Location
Vancouver
I make perfect poached eggs, if I do say so myself.
I break the egg into a teacup.

I use a small, heavy pot; get the water to almost a simmer, just those little bubbles.
I swirl the water with a spoon, then very gently, slide in the egg. The swirling water shapes the egg white.
I put the lid on, turn down the heat, and set the timer.
3 minutes for runny, 9 minutes for hard, and adjust the timing according to how set you want the yolk.

Perfect and consistent every time, because the temperature of the almost-simmering water is always the same, and the heavy pot holds the heat for the few minutes it's poaching. Never boil if you're poaching.
 

urbnsr

Assistant Cook
Joined
Oct 21, 2022
Messages
12
Location
USA
Looks good. Interesting method!

I'm new here. I do it similar to @summer57 - I fill a sauce pan half way with water and heat on high for 5 minutes (just starts to boil), swirl water while sliding eggs in, turn heat down to low and time for 4 minutes to get runny, warm yolks. A minute or two longer for more solid yolk.

Place piece of un-toasted bread on plate, a piece of cold cut meat and piece of cheese. Warm this in microwave for 15 seconds just before eggs are done. Place eggs on top, salt/pepper to taste, break yolk and eat. Un-toasted bread absorbs yolk.
 

Latest posts

Top Bottom