Do you eat poached eggs? If so, do you fix them at your place or order them when eating out?

I like poached eggs, but I always make a sort of mess with my own. I have tried the "egg poachers" gadgets, but they don't help much. I do great scrambled, though.

I prefer poaching eggs at home.

The way I was taught to poach one egg or many eggs:
Add a small amount of vinegar (about 1 - 2 tablespoon to one quart the water). The small amount of vinegar will not impart any flavor to the egg, but the vinegar helps to keep the white around the yolk.

Bring the water to a boil, reduce it to a simmer.

Then, just in case there is a blood spot or broken yolk, break the egg into a monkey dish or small salad bowl.

Once the egg passes visual inspection, put the dish/bowl with the egg as close to the surface of the water as you can. The dish/bowl can even make contact with the water.
Gently tilt the dish/bowl and allow the egg to slide into the simmering water. The egg will sink to the bottom of the pot

The egg might sort-of "stick" to the bottom of the pot. To free the egg, wait about a minute, then use a slotted spoon or spider web. Go under the egg and gently coax the egg to free itself from the bottom of the pot.

As the egg cooks it will rise to the top. When it rises to the top, the white is cooked and the yolk is warm.

Remove the egg with the slotted spoon or spider web.

To get rid of most of the extra water: After removing the egg from the simmering water, allow the egg a little time to drain.

Then touch the bottom of the slotted spoon to a clean, dry towel.

Plate the poached egg.

I know it seems like A WHOLE LOT of work, but once you do it a few times, you'll develop your own shortcuts.

For 3 or more eggs; for more than two people or for breakfast or brunch, such as making poached eggs for Eggs Bennie or corned beef hash: to hold the poached eggs:

Put them in a second pot with warm - not hot - water. When ready to plate, reheat the eggs in the same water you originally cooked them in for about 15 seconds.

Remove the egg with the slotted spoon or spider web.

To get rid of most of the extra water: After removing the egg from the simmering water, allow the egg a little time to drain.

Then touch the bottom of the slotted spoon to a clean, dry towel.

Plate the poached egg.

I know it seems like A WHOLE LOT of work, but once you do it a few times, you'll develop your own shortcuts.

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!

Sources: My wonderful family!

Was in the Food and Beverage business over 26 years.

"THE University of Hard Knocks"
also known as ("a/k/a") "life's valuable lessons"

Make 'em at home sometimes. Nice in my vegetarian version of Eggs Benedict. Poach two eggs, serve over spinach sauted with a little garlic sitting on an English Muffin or a crumpet. A little cracked pepper over the top. If you feel lazy, a veggie burger under the egg can work too instead of the spinach. I like Morningstar Farms Tomato Basil Pizza burgers.

no never

Do them at home. Remember to add a touch of vinegar to hold them together.

yes, and both

I enjoy cooking them at home, but when I'm out I usually get them scrambled, with cheese! :)

I often eat poached eggs but rarely out. I find they usually undercook them for my taste eaten when I ask them to make them a little more cooked.

Poached eggs and herring on toast with tomatoes. Perfection. Do it the ol' fashioned way if I'm adventurous, or a steaming-thingy if I'm lazy. Ordering out I usually go poached if available.

my mum dont like poached eggs so ive never ever had 1...i dont even know what it is, how are they cooked?

No. I'm a grown ass man buddy boy. I don't eat poached eggs. Fuckin' fried or scrambled.

I often eat coddled eggs which is essentially a poached egg cooked in a ceramic egg coddler like these http://www.hillhousewares.com/category0maker65pattern432.html

I break up small pieces of toast and dip it into the egg, yum!

nah, the eggs i eat when out don't need fixing. mine do when at home :) serious fixing!

I do eat poached eggs occasionally, both at home and out. I'm not very good of making the the "old-fashioned" way...but I have a microwave egg poacher that actually works really well. I just used it last week, in fact.