Poach has two definitions:
- cook (an egg), without its shell, in or over boiling water
- cook by simmering in a small amount of liquid
In general, poached eggs are made using the first method, which requires boiling water on the stove top. This post addresses how to cook poached eggs using the second definition.
Pan Poached Eggs
Cooking eggs in a small amount of water in a pan requires much less work than the traditional method of poaching. In less than 5 minutes, you can make pan poached eggs. You only need a small pan, oil or butter, and eggs.
- 1 teaspoon oil or butter
- Place the pan over medium-heat. Add the butter or oil. Swirl the pan to coat the surface.
- Add the eggs into the pan.
- Add a tablespoon of water.
- Cover the pan with a lid. Cook until the egg whites are done. This should take about 30 seconds for a runny yolk and longer for a well done yolk.
- Remove from the heat. Eat immediately.
Step by Step Photos
Put the pan on top of the stove. Turn the stove to medium heat, which is halfway between the high and low settings. Add a teaspoon of oil or butter.
When the oil starts making noise, pick up the pan. Gently tilt the pan until the oil coats the entire surface.
How many eggs do you want to eat? Crack that number of eggs into the pan. To crack an egg, you should tap the egg lightly against a flat surface to get the cleanest break. Pull the two pieces of egg shell apart at the crack.
How cooked do you like your egg yolks? Cook for around 30 s for a runny yolk or longer for a well done yolk. If the egg whites are not done, keep the lid on and continue cooking. Remove the lid. Take eggs out of the pan and eat immediately.