Poached Eggs


Use the freshest eggs possible for poached eggs.  If they are fresh, they will hold together better and the finished product will look much nicer.  You do not want the water to actually boil while you are cooking the eggs, or they will disintegrate.  If you keep the water just below boiling, they will come out perfectly.  I generally make extra poached eggs when I am preparing them to allow for any eggs that don’t turn out perfectly.



Fill a large skillet with water up to 1 inch below the top.  Bring the water to a simmer and reduce heat until the water is just below simmering.   Rapidly break the eggs into the water one by one.  Poach for 7 minutes (after you have cooked some, you can adjust the time to your altitude and desired amount of runniness).  With a perforated spoon remove the eggs to a cookie sheet covered with a dish towel.  Blot off excess moisture.  Use immediately.


Try this recipe with the Eggs Benedict Recipe.