Drop the egg into the center of the whirlpool. The swirling water will help prevent the white from feathering, or spreading out in the pan. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes.Don't peek, poke, stir or accost the egg in any way. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours.dd the egg.
4 Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve. To help the eggs keep from spreading too much some people have good results by placing a mason jar ring in the pan. Put a mason jar ring in the bottom of the pan and fill the pan with water to just above the mason jar ring. One way to help your poached egg whites stay together is to remove some of the thin wispy egg whites before you add your eggs to the hot water. An easy way to do this is with a fine mesh sieve. 1 Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve. 1 Cook until white is firm and yolk is runny, about 6 minutes. 2  Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. 3  Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. 1 To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. 2  Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving. It takes about 10 minutes to poach an egg, and you can cook one egg at a time or several eggs at once. Step 1: Bring the water to simmering Lightly grease a medium skillet (about 10 inches in diameter) or large saucepan. This greasing step is optional but helps keep the whites from sticking to the sides of the pan. It takes about 10 minutes to poach an egg, and you can cook one egg at a time or several eggs at once. It takes about 10 minutes to poach an egg, and you can cook one egg at a time or several eggs at once. Lightly grease a medium skillet (about 10 inches in diameter) or large saucepan. We show you how to make the perfect poached egg. Poach eggs in a wide, shallow pan filled with simmering water. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool 1 Remove the egg: Use a slotted spoon to remove the egg from the water. 2  Pat the egg dry: This is optional as well, but I like to pat the egg dry lightly with a paper towel. 3  Season and eat! 4  Place the poached egg on a salad, piece of toast, or a plate and season to taste with salt and pepper.  Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from feathering, or spreading out in the pan. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours.  Preparation. 1  Fill a wide, shallow saucepan or skillet with 2-3 inches of water. 2  Barely bring to a simmer over medium to medium-high heat. 3  You will see bubbles around the edges of the pan and under the surface but not on the surface. 4  Using a large spoon, dip the whole eggs under the water for 15 seconds. 1 Fill a wide, shallow saucepan or skillet with 2-3 inches of water. 2  Barely bring to a simmer over medium to medium-high heat. 3  You will see bubbles around the edges of the pan and under the surface but not on the surface. 1. Select a suitable pan for poaching. The pan must be shallow and wide, as the trick to poaching well, without an egg poacher is to gently slip the egg into a wide, shallow pan filled with simmering water. The pan should be able to take about 1.5 liters (2 3/4 pints) of water, or 10cm (4) depth of water. Remove the poached egg with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the pan. Larousse Gastronomique advises to refresh the egg in cold water and then drain on a cloth.
http://www.simplyrecipes.com/recipes/easy_poached_eggs/ http://allrecipes.com/recipe/222204/chef-johns-poached-eggs/ http://www.bhg.com/recipes/breakfast/eggs/how-to-poach-eggs/ http://www.bbc.co.uk/food/techniques/poaching_eggs http://www.thekitchn.com/how-to-poach-an-egg-easily-cooking-lessons-from-the-kitchn-205661 http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html http://kidscooking.about.com/od/breakfastrecipes/r/poachedeggs.htm http://www.wikihow.com/Poach-an-Egg
how to make poach egg