Never poached eggs before? No sweat! It may seem like a difficult feat, but it only takes a few simple steps to make this light and fluffy style of egg that sits pretty atop our Waffles Benedict or Benedict Crab Cakes.
What you’ll need:
- As many eggs as you’d like poached or called for in recipe.
- 8-inch skillet or 2-quart sauce-pan
- Slotted spoon
- Small custard cup or glass bowl
1. In a skillet or saucepan, heat 2 to 3 inches of water to boiling; reduce heat so water is simmering. Break a cold egg into a custard cup or small glass bowl.
2. Holding cup close to water’s surface, carefully pour egg into water. Repeat with another egg. (Be sure you’re using a large enough pan so that eggs don’t touch during cooking.)
If you’re looking for an even easier way to poach—and keep your eggs in their own personal space—a secret we learned in the Betty Crocker Kitchens is to poach individual eggs in separate custard cups in the simmering water (as opposed to gently pouring an egg directly into the water). Cooking time might be a little longer, but look for the same doneness indicators: whites and yolks should be firm, not runny.
Ways to use: