How the frick do you poach an egg?

In a frying pan, place a small amount of water. Bring it to a boil. Crack in eggs. the eggs will form up, splash water on the yolks, serve and eat.

What part are you finding difficult. poaching an egg is one of the easiest things to do.

sous vide, duh.

I just bring water to a boil. Stir the water and crack the egg in the water as it is stirred. Wait a minute then spoon the eggs out and onto a cooking rag.

ETA: putting it in stirred water keeps its form. Placing it on the rag dries it. Otherwise you'd have water all over your dish.

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Thank you. The thing I read had me cracking the eggs, then submerging the eggs in inches of water in a pot and whirling it around.

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You whirl the water around before you drop the egg in, not after.

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Directions

-Fill a 1-cup (or larger) bowl (or mug) with 1/2 cup of water.

-Add a pinch of salt to the water if you like.

-Crack an egg into the bowl; make sure the egg is completely submerged.

-Cover the top of the bowl with a small plate or saucer.

-Microwave on HIGH power for 1 minute.

-Remove from microwave and check to see if white of the egg is firm.

-If the egg white or the yolk needs more cooking, re-cover the bowl and microwave on HIGH for another 15 seconds.*.

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Easiest way to do it.

The swirling water and a splash of vinegar help keep the egg whites from feathering.

Julia Child recommends boiling the egg in it's shell for ten seconds before cracking it into the swirling water so that the very outside sets.

I know there's been a lot of chaos and joking with the mentioning of sous vide, but with a poached egg it's no joke. Whereas a traditionally poached egg has a fairly runny yolk when you break into, a sous vide will have a delectable silky custard texture. (Actually, it's not technically sous vide because literally translated it's "under vacuum" and there's no vacuum involved with eggs. Class dismissed).

My favorite yolk is at 148 degrees for just under an hour. As someone mentioned earlier, a towel or even a very fine sieve is recommended because there will be a slight bit of watery liquid outside of your egg.

It's all about the yolk.

From this morning at Starbucks, did not eat.

sous vide