How to Poached an Egg

Stovetop

A poached egg cooked on the stovetop is one that is cooked in simmering water without the shell. Unlike a boiled or coddled egg that benefits from the use of an older egg, a poached egg is best when a very fresh egg is used. This is because the fresh egg, when placed into the heated water, will not spread out like an older egg, yielding better results with the shape and texture of the egg. If an older egg must be used, it can be simmered in the shell for a few seconds so that the white is just slightly congealed. When the egg is broken into the simmering water, it will not spread out as much. One tablespoon of vinegar added to the water will also help with coagulating the white to keep it from spreading too much.

The following steps can be used for poaching eggs:

Pierce the large end of the eggs with a pin.
Add cold water to a large saucepan and bring the water to a boil. With a slotted spoon, lower the eggs into the boiling water for no more than 10 seconds. This helps to slightly set the whites so that they do not spread out as much when the eggs are poached.
Add 1 tablespoon of vinegar to the boiling water and then turn down the heat so that the water is simmering.
It is best to open the egg shell as close to the surface of the simmering water as possible so that the egg will spread out less.
The poaching process should be timed for about 4 minutes. Remove the eggs from the water with a large slotted spoon in the order in which they entered the water. This allows the last egg to be cooked the same amount of time as the first. Wait a few seconds between the removal of each egg. Each egg can be bathed in warm water to remove any trace of the vinegar. The egg white should be firm, but the yolk should remain liquid. If there are any streamers of egg white extending out from the main portion of the egg, they can be trimmed off before serving.

Another method for poaching eggs involves a metal egg poaching form which makes the process almost foolproof. The metal form is a shallow, oval, slotted container with an attached handle. The egg is broken into the form which is then lowered into simmering water. The metal form or poacher is convenient to use and creates a pleasing shape. Using fresh eggs or older eggs is less of a concern when using the metal poacher.

Regardless of how the eggs are poached, the water should be at a simmer and not a full boil. If metal poaching tools are used, several can be placed in the pan at one time. If the forms are not used, several eggs can also be poached at one time, but more care must be taken when breaking the eggs over the water so that each egg has its own space in the pan.

Microwave

If the egg is to be poached in a microwave, there are various poaching dishes that can be used, such as the cooking dish shown at the right.

Crack the egg into the dish and then poke the yoke and white with a toothpick several times to reduce the tendency for it to burst while cooking. The egg will also burst or explode if the cooking time or heat is too excessive. Cover the dish securely with a plastic food wrap. Realizing that different microwave wattages and cooking at different altitudes will affect the cooking time, it will be necessary to experiment in order to achieve the best results, allowing a little longer or a little less time for the desired hardness. When cooking only one egg, as a general rule for average elevations of 1,000 feet, set the desired time around 40 seconds at a medium cooking power for the first stage of cooking. A time of 40 seconds for a medium size egg and 45 seconds for a large egg will usually give it a soft consistency. After cooking the egg for the first phase, allow it to remain covered in the cup, in the microwave for 15 seconds or so and reset the microwave for 10 to 15 seconds at a medium power level. Cooking the egg in two phases allows the egg to cook slowly, moving from a soft poached egg to a hard poached egg if desired by adding a few more seconds and letting it stand slightly longer either between or after the cooking phases. If the egg yolk or white explodes, reduce the time for the phase causing the reaction. Also, consider cooking the egg in three phases, each one with a decreased amount of time to succeed with a perfect result. Achieving the desired results can be accomplished by doing some testing and watching the egg during the final cooking stage. Since all microwaves differ in cooking power and corresponding temperatures, test the results several different ways to determine which is best for the desired results or hardness.