Poached Eggs are a delicious way to cook eggs that is easier than you think. With a little help, poached eggs are simple.
Poached eggs are something I had never had until I made them for this blog post. I’m not a huge fan of eggs unless they are in cookies or cake. Once in a while I crave scrambled eggs, but they have to have a lot of cheese. So I wasn’t sure if I’d like them. The Hardworking Husband loves poached eggs. He was excited that I was attempting them.
My first attempt was not successful. I followed the directions I found online. But this is what I ended up with. Most of the egg white dispersed in the water.
But I had a back up. I was given the little gadget above at a blogger conference. I pulled that out and my second attempt was a success. My third attempt was even better. That gadget makes poaching eggs SO easy.
So after 3 attempts at poached eggs and getting them just right, I decided I don’t care for them. However, the Hardworking Husband loved them. I just don’t care for eggs. If you like eggs, you’ll love these delicate eggs.
Poached eggs are most commonly used in Eggs Benedict in America. However, poached eggs are used in many dishes in other countries.
- 1 Tbsp Vinegar
- In a medium pan, place the egg poachers.
- Fill water to fill line on egg poachers.
- Add a Tbsp of vinegar.
- Crack egg into a small bowl.
- Bring the water to a simmer (not quite a rolling boil).
- Drop egg into egg poacher.
- Medium eggs - cook for 3 - 3:30 minutes, Large eggs - cook for 3:15 - 3:45 minutes, and Extra large eggs - cook for 3:30 - 4 minutes.
- Carefully lift egg poacher out of water.
- Scoop egg out of water with a slotted spoon and allow to drain.
Don’t forget to pin!