Prep 2 mins
Cook 5 mins
This is the only method I use for the best poached eggs, you will never go wrong with this recipe! you may of coarse increase the eggs to whatever amount desired, the addition of a small amount of milk will create a softer egg :)
- Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
- Add in cold water to a depth of 2-inches in the saucepan.
- Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
- Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
- Simmer over very low heat for 5 minutes or until desired doneness.
- Carefully remove eggs with a slotted spoon.
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!