You can crack thm directly into boiling water if you want.

But they don't taste as good, IMHO!

I do have a new poaching method.

I heat water to a boil in my tea kettle. Break my egg into a bowl. Carefully pour boiling water over the egg and then microwave it for about 1 minute. It comes out with the yolk a little firmer than a 3 min poaching but I rather like it. Everything is very creamy and nice. It is faster than using a pan on the stove and easier to clean up.

I absolutely adore poached eggs on buttered toast, but I really, really miss the buttered toast when I try to eat them plain. What are you putting on them Nancy? Anything?

Ruhlman says a couple spoonfuls of beurre blanc on each poached egg is delicious. I tried that this morning and I thought it was too wine-y for breakfast.

Maybe I'll try eggs benedict without the muffin next weekend: Canadian bacon, poached egg, and hollandaise. Lots of work. There's another old standard dish like that (with a name that I can't think of) where you use an artichoke bottom in place of the english muffin and canadian bacon. So it's an artichoke heart, a poached egg and hollandaise. Also a lot of work. Some people replace the english muffin and canadian bacon with a crab cake.

I need more everyday things.

Here's the easiest way in the world to poach your eggs: Boil the kettle, crack your egg in to a polythene sandwich bag, dangle the bag into the kettle. Three minutes later - perfect poached egg - you can ditch the bag and there is no pan to wash.

Or just get one of these:

microwave egg poacher

I have one, it actually works pretty well and fast. 90 seconds to cook two eggs and if you butter the cooking tray, cleanup is a one paper towel wipe.

Attached Images

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Butter! I had some garlic/marjoram compound butter too that was good on them. But really, just butter, salt and pepper is good. Also, I always ate them with bacon.

Little late to chime in, but I have discovered a toast substitute I use for my eggs. I heat a teflon pan med hot then sprinkle sharp cheddar cheese until it is good and bubbly & can be turned over. Just a quick sear on that side and enjoy a crispy treat!

Vinegar was recommended by Heloise of "Household Hints by Heloise" fame to coagulate the whites of poached eggs. Many years later her daughter, who took over the family biz, debunked this and many other myths propagated by her mother...

My dad made 2 poached eggs on toast every weekday morning with apple cider vinegar - because Heloise recommended it. I still make 'em with the vinegar, cuz I love the smell and the taste!

My wife discovered a neat trick. Use a non-stick frying pan and just barely enough water to cover the eggs. They form up into nicely shaped ovals with the whites kept together.

I still make 'em in a pot for traditions sake.

I've always loved them topping corned-beef hash - made with cauliflower of course! A yummy lunch dish (or whatever meal you want them for)! And I use apple cider vinegar too but not as much as the gal in the video!

Another way I eat them might work for those missing the buttered toast. I make a flax/almond meal pancake, slather it with butter and top it with a poached egg or two. Pretty darn good!!

I just recently got the cutest little silicone egg poaching cups!



You just smear a little oil of some kind in them (so they don't stick), crack an egg into it, and set them in a pan/pot of slightly boiling water for a few minutes. Lift them out (they aren't hot to touch) and slide them out into a plate. They're adorable! I hadn't had poached eggs since I was a little girl. I bought them to give my daughter a try. She hates the rubberyness of egg whites. She likes this pretty well.

I cook my eggs like this:

Warm a pan on low-med heat. Melt a pat of butter (per egg). Crack the egg(s) into the pan and then pour in just a tiny bit of water. The water doesn't need to cover the eggs. Put a lid on and let them steam until your desired texture. I usually do 3-5 mins for a well cooked yolk. Perfect every time. I saw this on the Food Network although for the life of me I can't remember which cook did it. It was either Sunny Anderson or Claire Robinson...I think.

I was introduced to eggs benedict recently while on vacation in London, England. It instantly became a favourite!!

Craving it this morning, I decided to try to make it on my own and poached my first egg!! Yummmm, so good! The vinegar really does help