Food & Cooking Recipes Breakfast & Brunch Recipes Easy Poached Eggs 3.7 (122) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 29, 2017 Rate Print Share Prep Time: 10 mins Total Time: 10 mins Yield: 3 to 4 Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner. Ingredients 3 or 4 large eggs Directions In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving. Cook's Notes If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape. Poached eggs are good on toast with tomato and cream cheese, spinach and garlic, or cream cheese and smoked salmon. Originally appeared: Everyday Food, March 2010 Rate It Print