By Kittencalskitchen on December 12, 2007
Photo by FrenchBunny
Photo by FrenchBunny
"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 :)"
Serving Size: 1 (55 g)
Servings Per Recipe: 3
"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!"
"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!"
"This is the second time that we've had poached eggs using Kittencal' recipe. Fanastic results both times. We had poached eggs and processed cheese in English muffins with extra black pepper. Delicious! Many thanks!"
"As always Kittencal your recipes are the best. This was my first time ever doing poached eggs. Only cause I would never eat eggs this way, I could only eat them well done. But for the past few years I like them poached and sunny side up. So I attempted these this morning and made eggs benedict with your method of poaching. They were delicious, except next time I have to remember about one minute less poaching time. But supereasy Kittencal to do and a great taste. Thanks"
"I haven't had a poached egg in a long time so really enjoyed this! Thanks Kitz!"
"This method never fails. I can finally make perfect poached eggs! Thank you, thank you, thank you Kittencal!"
"Great way to poach eggs without a egg poacher. Thanks for sharing the recipe Kitten :)"
"I've used the vinegar method for years, after this recipe I won't go back. The milk must be the trick to keeping the whites together, better than the vinegar. We have poached eggs a couple of times a week so I'm glad I found this and tried this it. Thanks, Kittencal!"
"Wonderful way to poach eggs! Sometimes with vinegar I find it can leave a bit of an undesirable aftertaste so the milk was a much better alternative."
"These turned out great. I like my egg yolks to be semi hard so I let my eggs in for about 6 and 1/2 minutes. They turned out good poaching this way. Thanks for posting another great recipe."
"I made poached eggs and pancakes for dinner the other night and the eggs were PERFECT! I will always use this recipe from now on! I used to use a little vinegar and if you don't have fresh eggs, sometimes the whites will separate. With this recipe the whites will stay together. Thanks for posting!"
"My first time making poached eggs, I always thought you had to use vinegar but hey milk works. I didn't bother greasing the pan & didn't need to , made for easier clean up. Thanks Kit!"
"I have never made pouched eggs this way and I think I like it - its much easier than dealing with that egg poacher thing."