I admit I don’t cook all that often these days. There was a time when I used to cook much more, but Mark can do it better and quicker so the household roles had been cast early on: I clean and he cooks. There are a few dishes that I still make every once in awhile – spaghetti with fresh tomatoes, salty black olives and capers, and soft, fluffy scrambled eggs in the morning. Last year, my mother-in-law showed me how to poach eggs since I do love a nice, soft poached egg over toast. Mark claims that the way I do it is not technically poached since the egg isn’t completely submerged in water and the yolk is visible on top, but I say whatever to that since it pretty much all tastes the same in the end.
Gently break an egg into a small bowl so that the yolk stays in tact.
Fill a small, shallow frying pan with about 2 inches of water and bring to a sizzle. The water should not be boiling, but it should start to bubble to the surface.
Gently slide the egg from the bowl to the water, holding the bowl as close as you can so that the transition is smooth and the egg undisturbed.
Again, the heat should be kept low and the water should never be boiling.
I like to spoon some water over the yolk a few times so that it pushes the egg under the water a bit. You can also use the spoon to “corral” the egg whites to prevent it from spreading too much, but if you’ve successfully slid the egg in to the pan, the egg will more or less keep its shape.
I have no exact time for how long the egg should be in the pan, but I take it out with a slotted spoon when I think it looks “done” – usually about 3 minutes.
What I like about this method is that it doesn’t use vinegar to hold the egg together. I know that there are many different ways to poach an egg, and this may not be poaching in the true sense of the term, but this method has definitely taken the mystery out of it and now I can have yummy, runny eggs to dip toast in whenever I want (yeah I’m the only one in the family that eats runny eggs – M likes it for a bit, but will never finish the whole thing.)