Poached EGGS

Name: Poached EGGS
Yield: 1 servings
Ingredients: 2 inches water; 4 large eggs

No photos for this recipe yet.

0sPrep Time
0sCook Time
0sReady In

Add this recipe to a meal plan

Build a week of meals and watch your shopping list grow - no account needed to try it.

Cuisine :
Course : Dinner

2 to 4 servings An 8-inch skillet comfortably holds 4 eggs; you may add up to 6 eggs to a 10-inch skillet, or 10 eggs to a 12-inch skillet. For an especially large brunch crowd, poach the eggs in batches and keep warm, or prepare them the day before and reheat (see below). Or, for an extremely easy way to prepare large quantities, see Slow-Poached Eggs.

Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

2 inches water
4 large eggs

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

2 inches water
4 large eggs

Let's Cook

Step 1.

Bring to a brisk simmer in a nonstick skillet: 2 inches water
Step 2.

Have ready: 4 large eggs
Step 3.

One at a time, break an egg into a small bowl or cup, bring the edge of the bowl about 1 inch above the surface of the water, and allow the egg to gently drop into the water. When all the eggs are added, cover the skillet, remove from the heat, and let sit until the whites are set, 4 to 6 minutes. With practice, you will be able to judge the right degree of doneness. Remove the eggs with a large slotted spoon and drain well before serving, patting the eggs dry with a paper towel or kitchen towel.
Step 4.

To keep poached eggs warm, transfer to a wide shallow bowl of water warmed to 150°F, cover, and hold for up to 30 minutes.
Step 5.

To prepare poached eggs ahead of time, transfer the poached eggs to a bowl of cold water the moment they are done. Store in the water, refrigerated, for up to 24 hours. When ready to serve, transfer the eggs to a large pan of 150°F water, cover, and let stand for at least 5 minutes, or up to 20 minutes. Return the pan to very low heat if the temperature of the water drops below 145°F.