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This is an excellent poached egg recipe. It looks better with white pepper. The instant cheese sauce in markets makes a great topping for these eggs. LR Beckwith
The vinegar was the right ingredient to season and keep firm.
I scaled this back for 1 egg but only used a teaspoon of white vinegar as I find much more tends to impart the vinegar flavour into the eggs and served on a slice of buttered wholemeal/wholegrain toasted bread. Thank you Aroostook, made for All You Can Cook Buffet.
Made for breakfast. Nice, quick and easy. A perfect breakfast for 1 I might add also. Mine were done in 5 minutes. made for I Recommend Tag.
Excellent breakfast. This is exactly the way I used to make them in the cafe and they always come out very well. I guess that I'm out of practice because the water was a bit too hot when I slid the egg in but I just took the pan off of the heat and finished basting and it came out fine. :D
wow. i prefer my eggs poached and have been making them forever... but they are usually just "boiled yolks" because the whites always just scatter and get mixed up in the water. for kicks i searched poached eggs at 'zaar to see if there was a "proper" way to poach an egg - and this is definitely it. i was making 4 eggs (2 each for 2 of us) but only added them from the shallow dish 2 at a time... which worked well because the second ones got the extra cooking time while i was removing the first batch. the yolks were perfect.. the whites were fully in tact and beautiful. i didnt add the butter because we were making benedicts. thank you SO much for the perfect poached egg.
Sure is easy! Cooking time varies from 2-5 minutes depending on how done you like your yolks. Don't be alarmed when a tiny bit of the white starts to separate some, the majority of it will stay intact around the yolk and the extra white "strings" can be removed for a nicer presentation, or we just eat it because it is all yummy! Poached eggs are our favorite eggs!
Simple and delicious! These eggs came out perfectly. I love the dot of butter on top!
Perfect! My only problem is slipping the eggs into the pan without breaking them up, but this is a great method. Thanks!