Dog3 said:Okay, How do I poach eggs, I have never done it before? Do you just stick
'em in water??
I've never done them "naked", I always use one of these (from Williams
Sonoma) to hold them:
I have the eggs at room temperature, and use the splash of vinegar as
another poster mentioned. To use these egg poaching contraptions, you need
2" of water in the saucepan. You crack the egg into the poacher, and gently
lower the poacher into the simmering water. The directions that came with it
say 3 minutes, but 3 minutes 15 seconds to 3 minutes 30 seconds is more to
my liking. The time required depends on the size of the egg, its
temperature, and personal preference as to how "done" you want it.
After poaching the eggs, I just plop each one down on slice of toasted
bread, and season with salt and pepper... or Tabasco if I'm in the mood.