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  3 0 You're doing everything right (except the whirlpool thing - that doesn't really do anything), but I'd add a few things that you may not be doing that might do the trick. -When you add the egg from the water slide it in using a small bowl, rather than cracking it directly into the water. -The water should be at a bare simmer, not a boil. Egg white and egg yolk coagulate at different temperatures, so the worst thing you can do is drop an egg into water that's too hot. The whites will seize up on you and you're left with a too runny yolk with that disgusting snotty crap. -The eggs need to be as fresh as possible. Seriously. Like buy the eggs you're going to poach that day. If you can go to a farmers market and buy the eggs direct from the vendor all the better. The whites on fresh eggs hold together MUCH better than eggs that have been sitting around. Good luck! I have tricks for an easy hollandaise sauce, too. Collin answered in Food & Drink over 2 years ago | Report 2 comments by Megan Seling and Collin… 0 0 Thanks for the tips! I've never used the bowl method. And I wonder if the eggs I've been using (from the grocery store) are just too old. I'll have to visit the farmer's market this weekend and give it another go. Megan Seling commented over 2 years ago | Report 0 0 No problem. This actually sounds really good for dinner now. Collin commented over 2 years ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  3 0 Silicone egg poaching cups. They come two to a package and are available at metropolitan market. They are cup shaped silicone that you float in a pan of boiling water. Add one egg per cup and cook for about 6 minutes and you will get perfect poached eggs every time. Kip Waddle answered in Food & Drink over 2 years ago | Report 2 comments by Megan Seling and O my captain… 0 0 I'll have to look into those! They'd be a reliable backup, should I continue having bad luck cooking them the traditional way. Thanks! Megan Seling commented over 2 years ago | Report 0 0 ooooo... you said "silicone cups".... O my captain commented over 2 years ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  2 0 I basically use Cook's Illustrated's method, and it seems to work quite well. - Use a high-sided non-stick skillet with a lid, and fill it almost full of water (at least 1.5 inches of water). If you have no lid, improvise with a big plate or go buy a generic lid. - Add about a tablespoon of vinegar (to help set the white) and a teaspoon or so of salt (for flavor) - Bring water to a full rolling boil. Meanwhile, crack the eggs into teacups or shallow bowls, one egg per cup. This technique won't work for more than about 4 eggs in a 10-12 inch skillet. - Once the water is fully boiling, turn the heat OFF. Wait about 10-20 seconds for the water to go to a bare simmer. Quickly slide the eggs into the water, two at a time (one bowl/cup in each hand). I actually put the cups in the water and turn them to let the egg float out. - Cover the pan and wait 4-5 minutes. In four minutes, you'll have a runny poached egg. In five, it'll be soft-set but still a bit runny. Start the toaster now (if you're having toast). - Use a slotted spoon to remove the eggs from the pan. Keep in mind that some of the egg white will form billowy shreds like egg drop soup no matter what you do, but the bulk of the egg will form a nice tight oval sitting on the bottom of the pan. Don't worry about the shreds of egg white floating in the water; use the slotted spoon to gently slide under the main oval and pull it out. If you like your eggs firmer, then instead of turning the heat all the way off, you should turn it to low. If you're using an electric stove, then turn another burner to low and move the pan to the new burner. The old one will remain hot too long and will stay boiling. That's it! The silicone egg poacher sounds like a workable idea, but not really necessary. Don Munsil answered in Food & Drink over 2 years ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 I think the whirlpool method is the best, with a little bit of vinegar and salt added to the water. The egg should be cooked in barely simmering water, not a rolling boil. So, after you get the water boiling, turn it down to medium-low heat. Another important part of this method is to crack the egg into a bowl first, and then pour it into the water, rather than cracking it directly in to the whirlpool. Also, it's best to use very fresh eggs, as opposed to eggs that have been in your fridge for a while. Both of these methods will prevent the egg from falling apart in the water. Lately (when we're not eating migas .... see Kip's post), we've been eating poached eggs on Trader Joe's frozen potato pancakes with apple sauce and sour cream. Very easy to prepare and delicious. Mahtli69 answered in Food & Drink over 2 years ago | Report 1 comment by Megan Seling… 0 0 Yum--that potato pancakes/apple sauce pairing sound delicious! Assuming I ever master poached eggs, I will have to give that a go. Thanks! Megan Seling commented over 2 years ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 The bowl method is right on -- use something that's small enough - the size of a teacup - so that it pours out all at once. And the points about using water that's just off-the-boil is right on. If that doesn't work, my mom had a trick when we were young: In a deep baking dish, pour an inch of hot water and heat it a 400 degree oven. Butter however many ramekins you need for the number of eggs you're cooking. Crack an egg into each ramekin. Place the ramekins into the pan so that water comes up to the level of the eggs inside the ramekins. (This is a bain marie, so the water shouldn't actually breach the top of the ramekin.) Turn down the oven so the water doesn't actively boil. Bake until the eggs are cooked -- a few minutes. If you have too much water in the pan, the water will boil and upset the ramekins. I'm sure there's a cookbook somewhere that explains how to do this best. When you're done, the eggs should pop out perfectly. Tastee. MyrnaMinkoff answered in Food & Drink over 2 years ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 I have an old-fashioned egg poacher that sits on top of a pan of boiling water like a double-boiler. It's completely foolproof, so long as you don't forget you're cooking (I do, which is why I don't do the cooking). It looks like this, but I bought mine as a standalone, not with the accompanying pan. It fits fine on top of one of my other pots. Even I can make poached eggs! http://www.kaboodle.com/reviews/fagor-4-cup-commercial-egg-poacher Geni answered in Food & Drink over 2 years ago | Report 1 comment by Geni… 0 0 Ah, here's the exact one I have. I've been using this one for 20 years. http://www.amazon.com/Nordic-Ware-Non-stick-Poacher-Skillets/dp/B00007EEL5 Geni commented over 2 years ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 I use a Cuisinart Egg Cooker that I bought at Bed Bath & Beyond long ago for $35. Poached eggs on that machine always come out perfect because it has a built in sensor that springs a beep alarm when they're done. It's impossible to overcook them, and they don't get undercooked unless you don't add enough water: Make sure to add a little more than the instruction manual suggests. Steven Gomez answered in Food & Drink over 2 years ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 1 Microwave Egg Poacher. Four bucks. BAM!   kuw gukl answered in Food & Drink over 2 years ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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