I was also taught to add vinegar, but i wonder if salt does the same trick?
I was also taught to crack the egg into a small cup, then gently lower it into the water. Never drop them in.
From here:
Restaurants use the microwave to cook poached eggs most of the time.
Fill a soup-sized bowl w/ water and add a splash of vinegar. Break an egg into a separate bowl. Gently lower the lip of the bowl with the egg into the water and release the egg. Cover the bowl with a plate & microwave about 1 to 2 min, depending on how you like them. It will take a couple tries to get the timing down right.
Quick, utterly painless and they come out perfectly every time once you get the timing down for your microwave.
From here:
Restaurants use the microwave to cook poached eggs most of the time.
Fill a soup-sized bowl w/ water and add a splash of vinegar. Break an egg into a separate bowl. Gently lower the lip of the bowl with the egg into the water and release the egg. Cover the bowl with a plate & microwave about 1 to 2 min, depending on how you like them. It will take a couple tries to get the timing down right.
Quick, utterly painless and they come out perfectly every time once you get the timing down for your microwave.
When I make a poached egg, I make it to be eaten then. The only time I want cold eggs is in egg salad or deviled eggs. I certainly don't want an ice cold poached egg. I have never understood that method for use in the home.