A skillet with a lid is needed. Add water to about 1 inch or 1and a half inches. Put the lid on the skillet, and bring the water to a boil. Then reduce the heat to simmer, making certain that the skillet has smoldery, foggy water inside of it, kind of like a "spa."
Then take the lid off, and crack the eggs, and gently put them in the "smoldery, foggy" water. Put the lid back on the skillet.
Let the eggs "steam" for several minutes. When they are done to your likeness, remove them to a plate or plates. You should now have very pretty poached eggs that are either oval in shape, or round, but not bunched up, and ragged like they often show on tv.
Tell me what you think.
Source: I discovered this on my own.
By Carol Rodriguez from South Bend, IN
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I find poached eggs to be such a lovely treat. So soft and delicate, yet perfectly cooked. No hard bits, no over-fried edges. Just a pillow of love.
Fill a pot half way with water and bring to a boil. Spray the inside of a baggie with cooking spray and break one or more eggs into the baggie. Squeeze out most of the air while zipping the baggie closed. Drop the baggie into the pot of water reducing heat to medium/low and cover. I cooked two eggs for 5 minutes but increase/decrease time according to number of eggs being poached. The baggie allows for a good visual check during cooking. When the eggs are done, remove the baggie from the water using tongs. Open baggie carefully - contents will be hot - and simply pour the eggs out. No more stringy whites clinging to the inside of the pot!
There are several ways to make poached eggs, using the microwave is one option. This is a page about making easy poached eggs in the microwave.