Poached Eggs

Unbelievably I had forgotten how long to leave a 'Poached egg' in the water, as i don't make them often. I referred to this recipe and the directions work well. I found about 3-4 minutes for eggs to be done to the point where yolks are cooked but still liquidy. My Hubby likes his yolks cooked solid so I left his eggs in the water about 5-6 minutes.

• Me_Want_Chocolate

• 12/15/2013

This was incredibly easy and delicious. I added some salt to the water as well as the vinegar and they came out perfectly done.

• guidosan

• Austin, TX

• 8/9/2011

Actually, I poach my eggs in my 8-" non-stick skillet, and no vinegar. they come out perfect. Love poached eggs!!!

• sageypoo30

• Ohio

• 2/10/2011

I didn't have any vinegar so put none. My egg yolks stuck to the bottom of the pan so when I slotted them out, the yolk started dripping on the kitchen towel, which meant, i couldn't really drain them but other than that, they were fine.

• Anonymous

• London, UK

• 6/5/2010

This takes me waaay back, the only 'meal' my dad used to make, and he had it perfected

• jennipoo

• Toronto

• 2/23/2010

Yes, this works just fine. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX But, if you don't have the time, you can do something very similiar with a lot less trouble. Get a small microwavable dish. Big enough to hold one egg. Put a little butter on the sides of the dish. Place 2 tablespoon of water in the bottom of the dish. Put one raw egg in the dish. In my microwave it tack about one minute to poach. The poached egg slide out in a perfect shape. Since each microwave is different you may need to try different cooking times to get the type of poached egg you like.

• Nutone

• South Plainfield, NJ

• 8/6/2009

This is the quintessential cooking 101 recipe. For me (whites firm, yolks runny) 2 1/2 minutes is perfect.

• Anonymous

• Madison, WI

• 5/3/2009

Easy and perfect for someone who is learning how to perfectly poach eggs. Poached eggs being as delicate as they come can seem intimidating until it's discovered how easy it really is thanks to recipes like this!

• Anonymous

• los angeles, ca

• 3/29/2009