Use a slotted spoon to lift the egg from the water. How do you poach an egg with a poacher? Gently pour the egg into the simmering water in one fluid movement. Later, I progressed to a proper egg-poacher with plastic cups. I arrived at the pièce de résistance when I replaced my poacher with metal cups.
Most poacher egg cups are plastic, which is ok, except that plastic is a good insulator so when the top of the poached egg is cooked, the bottom is still raw. • A poaching ring may be used to help keep the egg’s round shape.
Fill the saucepan one third of the way full with water and place on the stove on high heat. Here's how to cook eggs in an egg poacher. To poach an egg, put a couple of inches of water in a saucepan. Its use in principle and practice is identical to that described above, but because the cups were metal rather than plastic, the eggs cooked from the bottom as quickly as they were steamed from the top (with the lid on). You can still have heat rising from the pan, water, cup, and eggs so you may wish to use a tea towel (or something similar) to hold the cup handles when removing the eggs. Now I know the whole egg is properly poached once the top of the egg is fully cooked. I recommend the Norpro Non-Stick 4-Egg Poacher.
But, even then, the eggs can sometimes stick a little. The device provides the chef with a way to get an evenly cooked, perfectly round poached egg each time.
Pour enough water to reach halfway up a pot. With the Egg Poacher, the funnel shape allows your egg to gently enter the water. Crack the eggs into the boiling water (one at a time) and leave them for about 2 to 4 minutes (depending on how runny you like your yolks). Pour enough water to reach halfway up a pot. If they need help, you can prod the edges with a knife. Then, pour the excess oil from the last cup, either disposing of it or pouring it into a frying pan for later use. When poached, remove the eggs from the poaching cups and place them onto toast. • Avoid adding salt to the water as this will cause the egg to spread. Even though the cup handles are plastic (phenolic) and the claim is that they don't get hot, they can still get a little hot. I was taught to poach my eggs in boiling water, which is effective. But, in fact, it's only the pan that is metal; the cups are plastic. Reduce the heat and keep the water bubbling gently. This is because metal is a good conductor.
If you've oiled the cups with vegetable oil, then the eggs will easily slide out of the cups when you tip them sideways.
It comes without a skillet, so it takes up less storage space and can be used in any suitable-sized skillet or frying pan you may already have.
Vortex method. Add 10ml vinegar and bring to the boil. Be careful not to add too much vinegar, otherwise, the eggs will be too vinegary. As you may notice from the photo, adding a little vinegar helps keeps the white together so that the egg looks more like a fried egg than a poached egg. Diana Grant from United Kingdom on August 14, 2012: This has reminded me to poach some eggs, so well done (the article, not the egg!) Add a teaspoon of vinegar and bring to a boil.
Neaten any rough edges and transfer to a plate ready for serving. Fill a saucepan (either one from the kitchen or the pan that came with the egg poacher) with a little less than 1 inch of water. Pull the sides of the cling film up and twist. After 2 to 4 minutes (depending on how runny you like your yolk), remove the eggs with a slotted spoon to allow the water to drain as you lift the eggs from the saucepan. The whole egg is, thus, properly poached with a nice soft yolk.