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75 Comments
Tayme94
April 17, 2022
I signed up for an account just to come here to the comments to say THANK YOU! for teaching me how to poach eggs! I’ve tried a couple different ways but it never worked out for me so I gave up. But I love eggs Benedict and the restaurants around me have been disappointing so I made it my mission this week to get it right. I’ve made poached eggs 2 days in a row and my eggs Benedict today was out of this world! I read through all the comments and even saw you mention that you could just put them all in at the same time. It’s true and it worked great for me! - a happy 27 year old who always left the eggs Benedict to restaurants, until now!
Tayme94
April 17, 2022
I signed up for an account just to come here to the comments to say THANK YOU! for teaching me how to poach eggs! I’ve tried a couple different ways but it never worked out for me so I gave up. But I love eggs Benedict and the restaurants around me have been disappointing so I made it my mission this week to get it right. I’ve made poached eggs 2 days in a row and my eggs Benedict today was out of this world! I read through all the comments and even saw you mention that you could just put them all in at the same time. It’s true and it worked great for me! - a happy 27 year old who always left the eggs Benedict to restaurants, until now!
Lorraine
January 30, 2022
I don't worry about trimming raggedy eggs--just leave that part in the pan or eat them! They are still edible, if not perfect looking. Also I boil the water high first, then lower it and cover--this speeds it up. I don't bother blotting the eggs, I just tilt the spoon so the water drips through.
judy
November 23, 2021
WEll, I will continue to use vinegar. I LIKE the flavor that vinegar imparts to the poached egg. Mine always seem to be coked to perfection. My to my perfection, I guess. Nicely fried up whites, fry few strings and a nice runny yolk. Takes about the same amount of time as toasting my toast to perfection to put the egg on.....
kenpatch7
March 19, 2021
I have never found a clearer explanation of what not to do to get better poached eggs every time. Thank you
Kathy A.
October 4, 2020
Why is it when I do this some of the whites sit at the bottom of my pan so afterwards I have to scrub my pan. Eggs came out great though.
Ace
April 29, 2020
Decades ago I purchased an egg poacher, a slotted Teflon disk that fits into a pan, water comes to a boil, 3-5 minutes ..
Danny B.
April 29, 2020
I presser cook my hard boiled eggs for 2 minutes then cool them in ice water
J R.
December 15, 2019
I came to essentially the same conclusions as Ms. Medrich long ago as well. Eggs are my favorite food and poached is my favorite way to prepare them. I would only stress how important it is to have fresh eggs. We have hens and there is nothing better than poaching an egg that was laid the day before. Our reds lay the biggest eggs with the best albumen. Our Americaunas' albumen tends to be a bit runny even fresh. I do strain those for poaching but they excel for boiling. If you don't have your own hens find a source for farm fresh eggs. You will not be disappointed.
Jill
September 14, 2019
FINALLY!! I have been poaching eggs this way my entire life; almost 58 years, and I cannot tell you how many times I've been schooled that I'm doing it wrong and must add vinegar. I can't count the times I've had poached eggs in restaurants where the egg tasted like it had been pickled. I'm sure your eggs are perfect every time.
MrsLennon
September 6, 2019
I tried your technique immediately after reading this article and I am so excited and proud to report my poached eggs came out perfectly! I used an 8” pan and filled water almost to the top leaving enough room for the lid and followed your instructions (timed mine for about 4 minutes using 2 eggs). Perfectly poached eggs. I couldn’t believe it. I fed them to my husband and he was so delighted. I tried again and made 2 more for myself and can’t tell you how much I wish to have come across this article years ago. So many failed attempts with complicated instructions left me resigned to only eating them in restaurants. Keep it simple is the message. An elegant egg is the result and indeed how simple. Finally. Thank you!
David G.
September 13, 2019
Older eggs more then a few weeks old may not work as well. Here's an added trick I learned from Julia Childs ... if the eggs are older, use the slotted spoon to lower them completely into boilding water for 10 seconds, then let them cool a bit and crack them into the simmering water. Perfect in every way.
pamela
August 31, 2019
not interested in how "you" like your eggs. What is the standard in classical cooking of eggs? egg white is a delicate protein.. you do NOT start a sunny side up on high to get a crispy edge. very disappointed in this presentation.
Ace
August 25, 2019
Next steps: place the poached egg on an artichoke bottom, tablespoon of Hollandaise, touch of white pepper - called eggs Sardou , lovely with a flute of blanc de noir - great way to start the day
Ahnna W.
August 25, 2019
I loved this article and the great tips for easily making poached eggs - I will now make them more often! I was taught to add vinegar as well as leave the eggs in boiling water (heat on) to cook. There was always a hint of vinegar!
Umbare K.
May 19, 2019
The thing with patting eggs to dry them is all well and good, but this is how I do it. I place a double thickness of paper towel on a plate. I place the cooked eggs along one edge of the towel which removes the water from the bottom. But the base of the cooked egg is not so much of a problem if you use a slotted spoon, it's the top. So what I do is take hold of the two corners of the paper towel on the edge the eggs are on lift and gently let the eggs flip over onto their topsides which removes all the water without patting and risking breaking the yolk if cooked soft. To get them onto the muffin, or toast, or whatever you're having them on simply flip them back onto the slotted spoon and hey presto, job done! I've never yet in decades of poaching eggs damaged even the softest of yolks. I have a large (four and a half inches across) 'slotted' spoon with an almost flat bowl made of stainless steel wire mesh so I can deal with two eggs at once with this method, but not if they're ostrich eggs.
Stephanie
May 18, 2019
I NEVER use vinegar. It makes them rubbery and have a stringy look and aftertaste. I also use a frying pan and they turn out great every time! Going to try this technique to see if makes any difference. Great article.
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