How to Poach Eggs

Add 2 to 3 inches of water to a large saucepan or deep skillet and bring to a boil. Lower the heat to the point where water barely bubbles.

Break eggs, one at a time, into small coffee cups. Holding a cup close to the surface, slide egg into the water.

Cook the eggs until whites are completely set and yolks are still soft, 3 to 5 minutes. Take care not to stir.

With a slotted spoon, gently lift the eggs from the water and let drain.

When making poached eggs to top toasted bread, lift the eggs from the water with a slotted spoon and place on paper towels to drain.

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