The perfect way to poach eggs, these are great! For me, 2 1/2 minutes is just right. A cook's note from Gourmet magazine that I find very helpful is: Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. Thanks for posting CountryLady!
I am the only poached egg eater in this house. Therefore, I do not make 8 eggs at one time! However, I always add a little vinegar to "keep the whites together". It is a great little trick!
This worked out very nicely. I don't think I turned the heat up high enough at first though, as it took a very long time for my water to simmer! But once it did, the eggs were good and it was easy. I even got my 2 year old to have some, and she has always refused eggs!
This works, but not so great due to lingering vinegar in any liquid remaining. Prefer no vinegar cooking methods for poached eggs.
Easy and delicious. I am fairly new to poaching eggs and this will be my "go to" recipe for poached eggs. I only cooked 2 eggs, the only thing missing was toast for sopping up all that runny yummy yolk. Thanks for posting CountryLady
This was good but I'm going to need a lot of practice making these I'm afraid. My eggs didn't look to good but they tasted good.
Been poaching eggs like this for years and thought for this morning a nice quick breakfast but I was really tired after a really bad night (very little sleep) and muffed it up a little but still very much enjoyed (my main mistake I think was that I took the eggs straight out of the fridge where normally I have them at room temperature). Thank you CountryLady, made for All You Can Cook Buffet.
This review is from my DH. He wanted to try poached eggs - never had them before. I followed the directions exactly and sprinkled with salt and pepper when serving. He thoroughly enjoyed them. 5 stars all the way!