How to Poach Eggs

You can purchase all sorts of little devices to "poach" eggs in, but they are unnecessary. Poaching eggs is very easy and simple to do. We love poached eggs. Being cooked gently, they are, well, milder (?) I can't really think of a suitable adjective. Suffice it to say, that their reputation for a good food for invalids is well deserved.

Here is how to do it. First, pour water into a saucepan. I use my index finger to measure the depth, and for me that is just barely past the first knuckle, which I measured for the sake of the more scientific amongst us, and found that is 1.25 inches. :)



Pour in about 2 teaspoons of vinegar:



While you are bringing the pan of water to a boil, carefully crack your eggs into a small shallow bowl:



When the water is boiling, gently slide the eggs into the water. Hold the bowl right down near the surface of the water while you do this. Set your timer for exactly 4 minutes.



Here is what it will look like:



When the water starts to boil again, reduce to a simmer, and keep an eye on it so it doesn't start actually boiling again. You want to cook them gently. When the time is up, using a slotted spoon, remove each egg, one at a time, from the water and place into a bowl, or onto a nice piece of buttered toast. My husband likes to break little pieces of whole wheat toast into the eggs and stir it all up together, adding salt and pepper.



If you turn them upside-down as you put them in the bowl, they look prettier:



Of course, you can play around with the cooking time, if you like. Also, you might need to use the slotted spoon, holding back the eggs while you pour off a little water that might be in the bowl. Or not, if there isn't any!

Try it. It's easy, and very easy to clean up after too.

This is linked up with the wonderful Hearth and Soul Blog Hop!