Using an egg poacher is a simple and convenient way to make poached eggs. Here’s how to use it:
1. Prepare the Egg Poacher:
- If your egg poacher has removable cups, make sure they are clean and placed in the poaching tray.
- Lightly grease each poaching cup with butter or cooking spray to prevent the eggs from sticking.
2. Fill the Poaching Pan with Water:
- Fill the base of the poacher with water up to the recommended level (usually just below the poaching cups, about 1/2 to 1 inch of water).
- Place the poacher on the stove and bring the water to a gentle simmer over medium heat. The water should not be boiling vigorously—just a light simmer is ideal.
3. Crack the Eggs:
- Crack an egg into a small bowl, being careful not to break the yolk.
- Gently slide the egg into the center of a poaching cup.
4. Poach the Eggs:
- Once the water is simmering, cover the poacher with its lid.
- Allow the eggs to poach for about 4-6 minutes, depending on how runny or firm you like your yolks. For soft eggs with runny yolks, 4 minutes should be enough; for firmer yolks, you can leave them for closer to 6 minutes.
5. Remove and Serve:
- Once the eggs are poached to your liking, use a spoon or a small spatula to carefully lift the poaching cup from the pan.
- Gently slide the poached egg out of the cup and onto a plate.