Poached eggs

Beginners sometimes have difficulty in making an attractive poached egg, but the use of an egg poacher will overcome this difficulty.  After a little practice, nothing more than a slotted spatula and a skillet should be necessary to turn out even-shaped, delicate, smooth poached eggs.

Method 1 (using an egg poacher)

Fresh eggs of high quality are essential for good poached eggs that will be firm and hold their shape.  The poacher should be brushed with oil before lowering it into the barely simmering liquid in a glass or iron skillet. (If an aluminum pan is used, an unattractive dark deposit forms which is difficult to scour off).  Break eggs, one at a time, into a saucer, then slide them into the pressions of the poacher.  Cook undisturbed over low heat untilt he desired firmness.  If the liquid does not cover the eggs, occassionally spoon some of it over the yolk.  When the eggs are done, lift the poacher carefully out of the water, allow it to drain for a few moments and then transfer the eggs to toast on a warm platter.

Method 2

Lightly grease the bottom of a glass or iron skillet.  Add water to give a depth of at least 1 inch over the eggs and heat to simmering.  Break very fresh eggs one at a time into a saucer and slip into the hot water, reducing heat as low as possible, so water does not even simmer.  Do not crowd the eggs.  Cook very slowly until the white is firm and the yolk filmed over, occasionally spooning the hot water over the yolk if necessary.  Lift eggs out carefully, one at a time with a slotted pancake turner, permitting them to drain thoroughly.  Slide carefully onto s slice of hot buttered toast to serve.

Note:  English muffin rings, or large cookie cutters that are open on the top, may be placed in the skillet, and an egg slid into each ring.  When the white begins to coagulate, the ring may be lifted out and the cooking continued to the desired doneness.  This gives the cooked eggs a perfectly round even rim.