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OMG I’ve been trying for years to poach an egg, and this method seemed too simple but actually worked. Thank you!
So great to hear! Way to go!
“Barely simmering water” is apparently a trick to help us?
I’ve just wasted 3 eggs trying your method. The white just sticks to the bottom of the pan and that’s it, egg wasted.
I always stir the water, it stops the white sitting at the bottom of the pan.
My eggs are never in the pan for 4mins either, maybe it’s because you use Luke warm water…? Who knows!
An my eggs were bought this morning with a display date of 9/1 and expiry 16/1. I doubt it’s my eggs fault.
Hello Waste of Time, sorry to hear this wasted your time and 3 eggs. That’s certainly not our aim. Do you think the major issue was the temperature of the water? Maybe the visual in the video of this recipe (it’s in the middle of this page) can help. I had it described to me before as “smiling but not laughing”–that is, there is steam from the pot and some small bubbles in the water with a little action, so it’s sort of almost at a boil…but just not quite.
Wow that was quite a rude review. Not sure why another method was even tried if “stirring the water” method was successful??
I personally found this recipes method helpful and appreciate you sharing it.
your issues seem to be separate from this recipe, get help.
I have never had success poaching eggs. OMG thank you so much this worked perfectly. You have a new follower. Teach on sister.
So glad to hear that, Vickie! Who thought a simple poached egg could bring such cheer :)
Love poached eggs-I’m hit or miss on my own even when I think I’m doing the same thing. Worked perfectly! Thank you!
The only way I knew how to poach eggs was the vinegar and stirring method, which never worked well for me. This idea of letting the eggs simmer gently without agitation was amazing and I really felt like a pro when I got them out with a slotted spoon. This is a great method for poaching eggs.
I followed this recipe with a few tweaks by using some of the tips I’ve heard others share. If you don’t use super fresh eggs and strain the whites you will have some ragged whites. (Does not affect taste). I used a medium sized saucepan 3/4 full, added a teaspoon of white wine vinegar (regular and apple cider vinegar is to strong of a flavor) and brought the water to a “rolling boil” then swirled the water and slipped the egg (waiting in a ramekin) in, cracked another into the ramekin and also slipped it in. You will notice, when you stir boiling water, it keeps swirling a while and appears to stop bubbling so much. Moments later when the water had stopped swirling and began to boil again, at this point – I turned it down, covered it and turned it off. I let it sit for approximately 3 minutes and then fished then out the eggs. They were perfect, with runny yolks and no vinegar taste!
Nothing about this ‘easy’ recipe worked for me. This is the second time I’ve tried it and both times it was a disaster. The hollandaise stayed runny, I used new eggs but the yolks never changed colour when blending as the recipe states they’re supposed to. When I added the hot melted butter the consistency remained runny and no amount of blending made any difference. Ended up throwing everything away.When making the eggs I watched the video and read all the instructions multiple times but even with straining the eggs, when added to the water the egg went into fine threads and was just a mess. That was thrown away too.So disappointed as it seems others have had a lot of success with this recipe but for me it really didn’t work and I followed the instructions closely. Not sure what I’m doing wrong but after two failed attempts and many wasted eggs I think I’ll just have to leave Eggs Benedict to the professionals!Thanks for the recipe anyway and I’m glad it’s working for other people!
Hi Wendy, I’m so sorry to hear this! You really have been trying and it’s such a disappointment when things don’t turn out. I’m curious, what kind of a blender did you have? Based on description, your hollandaise didn’t emulsify. Sometimes it’s because the base of the blender is too wide, or the blades are too high, so the egg yolks don’t catch at the crucial initial step of adding the melted butter. There’s nothing wrong at all with leaving it to the pros, first of all. If you are still determined to make a hollandaise at home, try doing by hand on the stovetop. It’s the method I use, since I don’t have a blender that works for it. I learned from watching Julia Child. This episode of her old show is all about hollandaise, but you can pick it up around the 6:20 mark and see how she does it. I like her method because it’s straightforward. Hope that helps!
OMG this is Genius!! I have never made a decent poached egg ..EVER.. until today!’ Thank you so much , can’t believe it’s so simple!!! I love poached eggs, I’m not a very good cook and had given up making one of my favourite foods…until now!
Worked a treat
I think vinegar method is fastest in a commercial kitchen. Swirling the simmering down water you can poach eggs many at a time.
The author is spot on though for presentaion or prep methods of a poached egg.
Thank you 100x :)
Followed others…cracked so many eggs but always fail. Yours is the perrrrfect instruction on poaching eggs. Thank you for your time.
Add on info from Ms. Julia Child :)
Thank you! Worked perfect. I also drained the cooked egg by briefly resting the slotted spoon on a paper towel. This whisked away excess water.
Tip if you’re making eggs Benedict:The first method worked perfect for me. When you turn off the heat and cover them for 4 minutes, I cover it with a bowl instead and make my hollandaise while the eggs sit under. It is super low temp so the egg yolk in the hollandaise doesn’t cook and if you need extra heat after 4 min, remove the egg and turn the burner back on low.
I used the sieve method and 4 min timer and the egg came out perfectly!
I eyed the amount of vinegar in the pot and the eggs came out fine. I didn’t have any problems with a vinegar taste to the eggs.
I used the sieve method and the results were perfectly poached eggs.
Didn’t work for me and I wasted 3 eggs trying
What about this didn’t work for you? Poaching eggs can involve a learning curve, and if the eggs are old they tend to feather and spread a lot more.
Forget the sieve. A tablespoon or 2 of white vinegar in the water keeps the egg together and doesn’t affect the taste.
I tried the sieve method. As I was slowly putting the egg in, the whites spread everywhere in the pot and I immediately had to use a spoon to push them closer to the yolk. This has never happened to me with other methods.4 minutes was far too long to let them sit. My eggs were extremely overcooked. The whites were rubbery and the yolks were harder than when I hard boil for egg salad. Would not recommend this method.
Hi Michelle, may I ask how old the eggs were you were working with? The whites of older eggs will not hold together as well. Also, given that your egg whites spread everywhere, this would affect the cooking time, you would need less. For what it’s worth, I use size Large eggs, for this recipe. Even the size Large can vary depending on where you get them. My local grocery store’s large eggs for example are noticeably smaller than my local Whole Food’s large eggs. So, you do need to adjust the timing for what works for you, the size of your eggs, altitude, etc.
I have egg poaching dishes just for poached eggs… spray with pam on all sides lightly, break eggs into the cups , cover with the lid , put in microwave for 1 minute and 10 seconds…. leave that for 30 seconds while you make your bagel or toast, or muffin… this is for large eggs…. extra large cook for 1 minute 15 seconds…. perfect every time no added calories.. no fuss … perfect !!!!