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How to make great poached eggs!

Updated on February 8, 2011

Ahh poached eggs! Whether you like the soft and runny or firm and stable egg, you've come to right place. This page will guide you through the basics of making a great, mouth-watering poached egg!

Of course, no poached egg is complete without the optional sides. Plum tomatoes, English muffin, bacon and surprisingly a good combination is scrambled egg along with poached egg!

Step 1 - Alright lets get down to business. First of all boil a kettle of water, you can boil it in a frying pan but this is more expensive, inefficient and slower. Next take a frying pan and pour roughly four centimetres of water (just enough to almost reach the top of the eggs).

Step 2 - Put your hob onto a high setting or flame. Now wait until the water is properly bubbling, almost aggressively. This is the perfect time to add the egg. Crack the eggs on the side of the pan and drop into the water. The purpose of having the temperture of the water so high, is that if your water is just on the verge of boiling, the egg will dissipate around the pan and you will be left with a frilly little mess. Having such a high temperature will make the egg more rounded and compact.

Step 3 - Turn down the heat to a lower setting. This is because now that the egg shape has been firmed, you do not want excessive bubbles to ruin the egg by beating it about and causing the high parts of the egg not to recieve any of the water.

Step 4 - Now this is the hard part. Depending on your choice and taste in poached eggs, you will need to take a spoon and lightly splash water over the tops of the eggs a few minutes into the cooking. The more water you keep splashing over the yolks, the harder the yolk will be.

If you want a softer, runnier yolk, barely splash the yolk at all and visa versa. You will know when it is time to stop cooking the eggs when you tap around the yolk with the spoon. If it is too squidgy, or if there is too much clear egg, you need to leave it to cook a bit more. Don't worry if it is clear, leave it to cook more, the good thing about poached eggs, is that it is extremely hard to over cook them so leave it on to harden until you are happy with it, don't worry about how cooked the egg white is.

Step 4 - Now that the eggs are cooked, take a spoon with holes in it (there to let out water) and spoon them onto whatever you have prepared to place them on. Whether it be bacon, english muffin or any other the others mentioned above. Season with salt and pepper, don't be too stingy.

Now enjoy! The good thing that I always say about eggs, is that if you think you could improve on it slightly, there is no worry, they are easy to change. Since the cooking only takes a matter of minutes, you can easily make the changes the second time round without having to do too much effort.

Please leave me feedback below if you enjoyed the article or to give suggestions or to share your own experiences. Thanks for reading!


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