How to poach eggs, once and for all.
. It should be deep enough to hold 1 1/2-2 inches of water. An 8” pan is fine for 2-4 eggs and a 12-14" pan works for up to 12 eggs.: The bowl of my spoon is 4 inches long and a generous 2 1/2-inches wide. This dimension makes it easy to trim raggedly whites between the edge of the spoon and sides of the skillet as you lift the egg from the water.A clean dish towel or folded paper towel
: This is essential to blot excess water from the eggs. The second reason I shun poached eggs in restaurants is that they always come in a pool of water. Ugh.How to Poach Eggs, Once and For All I poach eggs cold, right from the fridge. Practice poaching 2 to 4 eggs at a time and you’ll gain confidence enough to handle a dozen! If you do not feel confident about cracking and slipping eggs into the pan quickly, break each one into a ramekin before you start. Then simply slide eggs from the ramekins into the water one or even two at a time.Heat a skillet with about 1-1/2 inches of water until it's simmering gently.
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