I love poached eggs – simply in a bowl with butter, salt and pepper, or on an eggs benedict, or even on a salad of Frisee and croutons. As my favorite way to enjoy an egg, I really needed to figure out how to do it very well, but quickly and easily. Years ago I began by trying the swirling water method, I tried adding vinegar to the water (and they tasted gross!)….basically I tried every method I came across! This method is the best way, and since I found it, I’ve never looked back. It’s simple to an extreme, but as reliable as you could hope for.
Begin with fresh eggs, and crack them into a separate dish so you can fish out any bits of shell that may sneak in.
Spray the bottom of a wide shallow non-stick pan with cooking oil spray. Add about an inch of water to the pan and bring the water almost to a simmer.
Just as the little water bubbles are starting to break the surface (but not boiling), slide your eggs into the water.
Spoon some of the hot water on top of the eggs, cover the pan, and turn OFF the heat. Walk away for about three to four minutes, and then remove the cover.
There’s your poached egg! If not quite set, cover again for a minute or so, or spoon more hot water on top to finish setting. Remove with a slotted spoon and blot the bottom on a folded paper towel. Enjoy them alone, or in your favorite poached egg recipe – like the Homemade Lobster Eggs Benedict!
Note: The Entertaining Recipes e-Cookbook has a video demo of Perfect Poached Eggs!