Poached Eggs Shouldn’t Be That Hard

Ever try to poach an egg?  I have.  I can get by with the results but not without problems.  Two big problems:

  1. The egg spreads out all over the pot.
  2. The clean up is problem.  Lots of scrubbing – no fun.

There must be a better way!

There is, and I got it from the Food Network and Alton Brown.  Create a whirlpool in the middle of the pot.  It works wonders.  Since the egg stays in the middle and there is a decent amount of water in the pot, there is very little contact between the surface of the pan and the egg.

One thing I will say is that I prefer to let my eggs cook a bit longer then is recommended in the recipe.  Try 6 or 7 minutes instead of 5.


photo credit: Raw Eggs 100_0854.JPG via photopin (license)

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