Easy Peasy Poached Eggs Recipes

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Steps:

• Fill a large saucepan with about 4 inches of water. Add salt, and bring to a boil. Reduce heat to medium. Break one egg at a time into the water. Using a spoon, gently spoon the egg whites over the yolks.
• When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon. Drain on a paper towel-lined baking sheet. The eggs may be made a day in advance, and stored in cold water in the refrigerator. To reheat, place in a saucepan of simmering water until heated through.

Steps:

• Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
• Cook eggs in the microwave for 1 minute 20 seconds. Drain.

Steps:

• Fill a large non-stick saucepan with salt, water and thyme tea and bring to a boil over high heat.
• Take the water down to a simmer. Slide the eggs into the water one after the next.
• Cover the lit and poach for 2 minutes.
• Remove the egg with a slotted spoon. Eat immediately!