You know what, I hardly ever poach an egg...when I do , I do it in the fast spinning boiling water...but in truth whenever I just want an egg to quickly put on a sandwich, I break one into a cup, pierce it so it doesn't explode.. cook covered on medium low for 30 seconds..and I've got my sandwich in less than a minute ..
I have only ever poached an egg by adding just a little water to the frying pan, along with some butter , and then kind of steaming it with a lid on the little pan. My mother used to poach eggs in milk, and also in oyster stew. My dad would not touch an oyster; but he loved the rest of the milky stew, and especially when my mom poached him a couple of eggs in the oyster stew. So we ate the stew with oysters, and then my dad got his with eggs instead.
Yes.... this is the ghost of Holly saunders making you cry again.........what did I make you cry about anyway, you little demon.... ?... I can't be bothered to look back
It's more than I would need but here's a gadget that will do twelve eggs at a time, and it can be used to prepare eggs poached, hard-boiled, soft-boiled, scrambled, and omelets, as well as steamed vegetables, seafood, dumplings, and other stuff.
I could never get the hang of making poached eggs in boiling water, so I have one of those pans with the egg cups. I don't really care for poached eggs anyway.
oh those pans with the little cups was what my mother had...they weren't non-stick in those days and they were a devil to clean, plus the white was like rubber once it was cooked... put me off the white of an egg for life tbh... even now I only eat the yolk, regardless of how I cook them
I worked a country club in Dallas that had Eggs Benedict, Hussard , Sardu and St. Denis on special every Sunday morning and yes, all the recipes called for poached eggs. It was so busy that one man had to steadily crack eggs and put them in a 20 qt brazing pan with simmering temp water whilst another one would take them out for plating. One would think that the eggs would separate and be all over the place but we used a little vinegar in the water which kept the eggs in tact. No morning I ever worked for them went without using at least 3 cases (30 doz each) of eggs just for poaching.