How to Poach an Egg in a Saucepan

Written by angela lafollette Google
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How to Poach an Egg in a Saucepan
Enjoy a poached egg for breakfast by cooking it in a saucepan with water. (poached egg and asparagus image by Freeze-frame Photography from Fotolia.com)

Eggs can be cooked and served in a variety of methods. Poached eggs, often referred to as "sunny side up," are usually serviced with toast. Poached eggs contain no additional fat, making them a very healthy choice for breakfast. Poaching an egg properly will prevent the yolk from breaking, and it will save you from cleaning up a mess in your saucepan.

Skill level:
Moderate

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Things you need

  • Water
  • Saucepan
  • Custard cup
  • Slotted spoon
  • Plate
  • Knife

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Instructions

  1. 1

    Heat 3 inches of water in a large saucepan until it boils. Reduce the heat to simmer the water.

  2. 2

    Break open one cold egg at a time. Hold a custard cup over the water. Pour the egg from its shell through the custard cup into the water.

  3. 3

    Cook the eggs in the water until the whites set and the yolk thickens. This will take around three to five minutes.

  4. 4

    Remove the eggs from the water with a slotted spoon. Hold the egg over the saucepan to drain any excess water.

  5. 5

    Place the eggs on a plate. Cut off the rough edges and serve immediately.

Tips and warnings

  • Always use fresh eggs for poaching because they will hold their shape.
  • Do not stir the water while you poach the eggs.
  • Do not poach eggs and then store them in the refrigerator. They need served immediately.

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