Poached Eggs

When I purchased new cookware last Fall the set included an egg poacher. I have always liked the idea of poached eggs. It seems healthier than frying and easier to eat than a boiled egg. It’s very easy with a poacher.

The poacher sits on top of the pan of boiling water and is removable so the poached eggs are easy removed.

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Poached Eggs

1) Fill the saucepan with an inch or two of water.

2) Fit the egg cups in the poacher which has been cleaned. Grease the cups with a little butter so the eggs will slide out easily.

3) Crack the eggs into the cups. If you are not using all the cups fill the empty cups half way with water.

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4) Bring the water to a boil then turn down just a bit. Cook 2 to 4 minutes. Two minutes will produce a soft yoke while four minutes will produce a hard yoke.

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5) To remove the eggs, invert the cup onto a paper towel and tap the cup until the egg falls out.

Server with Hollandaise sauce or hot sauce, or the Southern condiment of choice – ketchup!

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Aren’t Gus’s legs cute?

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17 Comments

Filed under cooking, Food

17 responses to “Poached Eggs

  1. I should try this. My favorite eggs are fried, with the yolk a little runny. With sausage patties. And hash browns.

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  2. Debi Norman

    I am going to have to get an egg poacher! This seems so simple. Your blog is great, as usual!

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  3. I love to eat poached eggs but seldom make them at home! That egg poacher pan looks cute, very usable & handy too! MMMMMMMMMMM! I love to eat them with a lovely mixed green salad with smokend bacon pieces ! X

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  4. Hi Arthur – I always poach mine in water and vinegar and then they look messy and if you don’t get the mix right you have an ugly egg with a runny yolk and a great taste, however yours are soft in the middle and look beautiful too – I see a dinner party starter with homemade sourdough to mop up the yolks, I wish I had the space to put an egg poacher away in! Lovely post

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  5. yes….gus’s legs are so cute! I must look for a egg poacher. It’s great!

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  6. I grew up eating poached eggs and still eat them today, but I’ve never tried an egg poacher.

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  7. Perfect Arthur. We have a poacher like that 🙂

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  8. Love poached eggs (especially with “Benedict” surrounding them) but also sunny-side-ups with a runny yolk…mmm! Grew up in IL and WI so I don’t think it’s a Southern thing. Maybe that’s what I’ll have for dinner! Nice photos btw!

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  9. I used to have one of these egg poaching pans when I lived in England. I wonder where it went to? 😉

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