I knew, without a doubt, that Kitten would guide me thru making poached eggs, for the first time I might add, without a hitch - I was not disappointed. I like poached eggs but have always been afraid of trying to prepare them, but with Kitten's help I was able to make an elegant breakfast for my DH and myself this morning - thank you so much, again, Kitten for your guidance.
Buttering the pan makes cleanup easier (I use a stainless steel saucepan), hence the 4 stars. I've always just made poached eggs in plain water; not sure what the milk was supposed to add but I couldn't tell the difference. For certain, five minutes is exceptionally too long unless you're actually going for hard boiled consistency.
OMG! Hadn't seen this "Kitten" recipe until Faux Chef Lael brought it up. Just tried this tonight with some biscuits and sausage gravy. Why have I been strugglinging with poached eggs all my life and this worked beatifully? I think "Kitten's" love comes with every recipe....yea, that's the tic. Thanks Kitten, another 5 pluser!
I had never before made a poached egg, nor had I eaten one, and my boyfriend decided we ought to have poached eggs this morning. I don't like vinegar so I was excited to find a recipe that didn't call for that. These came out beautifully after 4 minutes. Thanks for yet another great recipe!
Kit, you never disappoint! Poached eggs are my all time favorite but I can NEVER make them right. They always turn into something that looks more like eggdrop soup. I end up settling for soft-boiled eggs which are always either too runny or too hard, and I always end up crunching on a shell. YUCK! I went through your LONG recipe list the other day, and found this and your scrambled egg recipe. I tried both and both are winners! Perfect texture, perfect taste. You are a culinary genious. I wish I knew you so I could give you a big hug for all the amazing tips, tricks and tasty treats. Thanks again!
Thank you for this recipe!!! I would have never dreamed to add the milk! I was a little nervous in not adding some vinegar -- but knew I could trust your recipe. My grandson was home from college for a few days and he likes his eggs with a soft yolk. I always end up breaking the yolks when I try and fry them -- so decided to give this a try. He was intrigued -- had never had a poached egg before and couldn't figure out how I did them. He kept saying, "but the whites are so soft". I'm so glad I could prepare his eggs the way he likes them!!! Thanks Carol for another great (but simple) recipe.
What and eggcellent recipe!! I only made 2 eggs but it worked. I'll play with the cooking time to get a softer yolk. But they were yummy on a english muffin. Thanks for an easy to use method for poached eggs.
These turned out great. I over cooked them slightly because I was messing around with Hollandaise Sauce, but my husband and I both agree that they were great. He commented that they were very fancy! Not the way I usually cook at all. LOL
I really liked the consistency of these eggs! I cooked for 5 minutes. The eggs were nice and plump, and tender! I'll try just a little bit short cooking time, as I like a little softer yolk to dip my toast in!