I ❤ Poached Eggs

One would think that, with an egg being... well, an egg, that it would taste the same, barring any seasoning, no matter which method is used to prepare it.  I beg to differ.  Poached eggs have a different flavor, a more pure, natural flavor.

The first time I had poached eggs, my step-dad made them.  He boiled water in a pot and threw the eggs in.  By the time they were done, they were just yolks covered with a thin layer of white, but they still tasted great.  Over the years, I've tried to poach eggs using several different methods and usually ended up with watery, scrambled eggs or drippy, runny yolks and I don't do runny yolks.  When I began trying to eat healthier, I was determined to learn how to poach eggs properly and, thanks to google, I am a mean, egg-poaching machine.  Here's what you do:

Skillet, not pot.

First, don't use a pot.  Use a skillet (or frying pan for us southerners.)  Fill it 3/4 of the way to the rim and heat it on high until it just starts to boil.  At this point, turn the heat way down, usually by half, but make sure there are still a few bubbles.

Scattered egg white.

If not, your water will not be hot enough and your egg white will scatter.  If you let your water boil too long because in a random ADD moment, you started cleaning the stove, take the skillet off the heat for a bit.

Cute, little bowl.

While you're waiting for the water to boil, find a small dish.  I found these cute little glass cups at the dollar store; four for $1!  Crack the egg into the dish.  You'll also need a small spatula.

gently, gently...

 When the water's at that small bubble boiling point, gently lower the side of the dish into the boiling water.  WATCH YOUR FINGERS!  Wait for the egg white to settle a bit, then slowly slide the rest of the egg into the water.

Loosen the egg from the bottom.

Wait about 30 seconds, then delicately slide your spatula under the egg white and loosen it from the bottom.

A nice, oval shape means the water's just right.

The egg should float and a large portion of the white should stay together.  Set a timer for 10 minutes.

As I mentioned before, I don't do runny eggs and by runny, I mean any tiny portion of the yolk uncooked.  Avoid undercooked yolks by gently flipping the eggs over at the 10 minute mark.   Slide your spatula under the egg and use the side of the skillet to cushion the flip.  After three minutes, you can flip them back over so the yolk is on top, making a nice presentation because you're prone to OCD or just leave them as is.  Hold each egg over the pan for a few seconds to let the water drain off.  Add some fruit and ketchup.  Yes, ketchup.  Enjoy your successful egg endeavor.