Thursday, January 10, 2013

Egg Basics - POACHED


Egg Basics - POACHED

On this blog I have reserved Thursdays for "Beginners."  For the next few months (on Thursdays) we will be concentrating on the Basics of Eggs.  (I know that many of my readers are experienced cooks but there are just as many readers that are new in the kitchen and might desire some simple instruction on the basics).

Eggs are wonderful and so versatile! - - - They can be boiled, fried, poached, scrambled, deviled..........etc.   My favorite way to prepare an egg is poached.  There are 2 ways to "poach" an egg:  traditionally a poached egg is simmered in liquid, but the other way is to "steam poach" an egg in an "Egg Poacher" (this is my preferred poaching method & the method that we will be talking about today). 

There is a controversy over the egg yolk - many people only eat egg whites and believe that the yolk is too fatty.  I am from the opposite school of thought - I believe that the yolk is the healthiest part of the egg.  The Yolk contains all of the fat-soluble vitamins like A, E & K & the yolk is one of the few foods that naturally contains vitamin D,  the yolk also has lutein (good for the eyes), and is a good source of lecithin. (again - I'm not a doctor - please see my "disclaimer" at the bottom of this post).

Egg Basics - Poached, by Angie Ouellette-Tower for

I have gone through many "egg poachers" in my day but the "Egg Poacher" from "Calphalon" is by far superior to any other egg poacher that I have used in the past. (see picture above or click on the link below) 
Egg Poacher from Calphalon

Egg Basics - Poached, by Angie Ouellette-Tower for

Step 1:  Remove the egg cups (this is the round egg holders as seen above - there are usually 4 per poacher) from the "egg poacher"
Step 2:  Place water in the bottom of the egg poacher, cover & bring to boil over medium heat
Step 3:  Butter (or spray) each egg cup (the Calphalon Egg Poacher is non-stick but I still lightly spray)
Step 4:  Crack each egg into an egg cup (1 egg per cup)
Step 5:  Place each egg filled cup into the egg poacher with the water already boiling (see picture above) & place the cover onto the poacher.

Egg Basics - Poached, by Angie Ouellette-Tower for

Step 6:  Decide how you want your yolk to be cooked - runny, soft or hard (see pictures & timing below) and cook until done to your likeness.
Step7:  Remove each egg from the cup & flip flat side down (see picture below) - I use tongs to remove the hot cup (see picture above) (you may remove all 4 egg cups at once by using the knob in the middle - again see picture above).
Step 8:  Serve immediately and ENJOY!!
IMPORTANT!! - Each Egg Poacher will have different timing due to the thickness & type of metal that it is made of.  My old Egg Poacher was thin aluminum & the timing was different - to test your egg simply lightly press a butter knife onto the egg & you will be able to feel if the yolk is soft or hard (see the very first picture at the top).  Cook until your desired "doneness" is achieved.  The Timing Chart below is perfect for this Calphalon Poacher.
Egg Basics - Poached, by Angie Ouellette-Tower for


Runny - 5 minutes & 40 seconds
Soft - 6 minutes
Hard - 7 to 8 minutes

Egg Basics - Poached, by Angie Ouellette-Tower for
Runny yolk poached for 5 minutes & 40 seconds

Egg Basics - Poached, by Angie Ouellette-Tower for
Soft yolk poached for 6 minutes.

See also:
Egg Basics - SOFT BOILED
Egg Basics - HARD BOILED

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  1. That makes poaching eggs look so simple! I've always seen the much more difficult way with the swirling water and dropping in the makes my head spin just thinking about it. Haha!

  2. Thanks for the folllow! Following back. When I was a server before being able to be a stay at home mom, I never knew what poached eggs were till I had a customer get mad! hehe, opps!

  3. oh wow! i need that pan. i was wondering how to make a poached egg! i've been wanting eggs benedict!

    Stopping by from GYB hop!

    Trish @ Tales from ... 

  4. I will have to look into getting one of these I'm so bad at poaching eggs!

    Thanks for following me :) Following you back via gfc

    Ashley @ Beauty Flawed

  5. Wonderful looking egg! It is so nice to see the "basics" talked about! I think we all try to impress with our fancy meals, yet we need to know this stuff first!

    I am following you back from the GYB blog! I am glad you are my new friend.

    I am also a part of a recipe link up! I would love it if you would consider joining it. It starts tonight and runs through Sunday. We always have great prizes. Hop over to at 9:00 EST and link up!

    Cynthia at

  6. Hi Angie,
    I love poached eggs. This is a great tutorial. I have that same pan. I love it.

  7. Hi Angie,
    Following back from the blog hop. Great tips. I can never seem to get eggs poached correctly, will definitely follow your tips:)

  8. I really love this. I could live without meat but on eggs! Thanks a lot for sharing, I need to plan on getting an Egg Poacher for my home.
    Have a super blessed New year!

  9. What beautiful poached eggs! I've yet to do this... seems a bit intimidating! But I did see one of those egg poachers like this and I'm sure it makes it alot easier. Think I'm gonna have to buy one :)

  10. Wow that is really neat!! I've never seen a pan.. thing.. like that before. I want one! Thanks for sharing :D

  11. Oh my word! They look amazing. I have yet to cook a poached egg. I have tried time and time again, but I have never heard of an egg poacher. I think this is amazing! Needless to say, I am going to have to add that to my wish list. :) Have a great weekend!

  12. Using a poacher does give a prettier result, but I've never been able to do well with that. I always poach my eggs in water. They are messier, but it works for me. I do like a couple of poached eggs on toast.

  13. Oh, I need to get me one of these! I love eating poached eggs but I'm yet to have a pretty one. They always end up a great big mess in the water... This looks much easier!


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