Guide to poached eggs

Making poached eggs in an ordinary saucepan is not as simple as it may look. Timing the cooking in a large amount of almost boiling water can be difficult, and it can be hard to keep the egg white neatly together. So how do you make attractive, delicious poached eggs? Here are three methods.

Use a poaching insert

A poaching insert can help you achieve perfect poached eggs. Different versions are available for the hob, as electric appliances and for the microwave.

Here is how to use three types of egg poacher.

Poaching pan for the hob

• Add about 2 cm of water to the pan. There should be enough to touch the bottom of the cups when they are in place.
• Heat the pan and cups. The water should only simmer.
• Crack the eggs into the cups. If any cups are unused, add water to prevent them from scorching.
• Cover with the lid and cook for 2–4 minutes, depending on how soft you want the yolks.
• The eggs are ready when the whites are set and the yolks are soft.
• Serve immediately.

Electric egg poacher

• Plug in the appliance and add water. Follow the manufacturer’s instructions, as these vary.
• Crack the eggs into the cups and add a little water to any unused cups.
• Fit the lid and set the timer. The eggs are poached when the timer finishes.

Microwave egg poacher

• Crack the eggs into the cups and add ½ tbsp water. Fill any empty cups completely with water.
• Pierce every yolk with a fork to prevent it from bursting in the microwave.
• Cook on high in 30-second intervals until the whites are set and the yolks are soft.

Tips

• Keep the water just below boiling point over a medium heat. If it boils too vigorously, the whites may splash out and become tough.
• If necessary, grease the inside of each cup with two drops of oil to help prevent sticking.
• Serve poached eggs as soon as they are ready, as they may develop a rubbery texture when cold.

SCANPAN egg poacher

SCANPAN’s Impact egg poacher and TechnIQ poaching insert are useful tools for achieving an even result.

The Impact set includes a sauté pan, glass lid and poaching insert with four practical nonstick cups, each with an easy-to-handle grip. Add water to the pan, crack the eggs into the cups and cook for 3–4 minutes, until the whites are set and the yolks creamy.

Psst… SCANPAN also offers other special-purpose pans and pots, including cookware for tagine dishes.