Confession: I hate egg poachers. I fell like they make it impossible to get it just right. A perfectly poached egg needs to be warm throughout, the white must be all the way set, and the yolk a slightly thick, runny custard-like consistency. It’s a specialty in our house and my husband and I have a constant competition going on to see who can make the best one. Sure, they might not be quite as perfect looking, but I love them all the more for it.
To poach an egg:
Bring water in a saucepan just barely to a boil. Don’t let it boil rapidly–if it does, just turn the temp. down until it’s simmering. Then crack the egg and very, very slowly let it slide down into the water. With a wooden spoon begin to flip the straying ends of the white back on the yolk. Continue until cooked, about 2-3 min. Then with a slotted spoon, or if you’re talented with the same wooden spoon, and lift the egg out of the water and drain any excess away. Serve over toast, English muffin, etc.