I sometimes think about making poached eggs; then I decide to make an omelette instead. 

Nuke - em!

After reading the careful approaches used by others, my method is probably a bit agricultural by comparison.  However, it works - and can be adapted to the Onsen method referenced prior.

I fill a ramekin with water, add a pinch of salt, and break an egg into it. I cook on high for around 55 seconds, and end up with a nice poached egg that has a runny yoke - and which hasn't exploded all over the microwave.  I then use a spoon to transfer the poached egg to my dish of choice.

Variations on the theme include breaking the egg (or eggs) into an empty ramekin (or other type of microwave safe bowl) then pouring water over the egg(s), before cooking for longer on a lower power setting.  This is supposed to give an onsen style result (I haven't practiced this method yet).

I prefer the microwave method these days because it's quick, hassle free, and gives a consistent result.  However, if poaching many (>2) eggs at once, I would still use a pan or a pot of water ...

Depends on how good the chicken farm security is.... take a basket, run fast, you could probably poach a dozen or so.

sir1963:

 

Depends on how good the chicken farm security is.... take a basket, run fast, you could probably poach a dozen or so.

 

Also use a Citroën 2CV - Wikipedia as the getaway car.

Oblivian:

geekIT:

 

Fascinating to learn how all you guys poach your eggs but what I asked was, has anyone tried an electric poacher?

 

I know someone that uses the $26 kmart cooker. But that's not poached.

You'll have to excuse everyone taking the title on face value. It does ask for best method.

And not has anyone used a custom poacher.

We bought a cheap (even older than yours 'cos it cost $10!) Kmart egg cooker - not a poacher.

I just use the little pin thing on the bottom of the water measuring cip to pop hole in the top of each egg, put the measured amount of required water (marked on the cup) and make quite soft boiled eggs. Just a matter of popping the cooked egg into cool water for a few seconds, then taking the shell off.

Not paoched, but always consistent and close enough to poached for me to have given up on trying to poach.

No cleanup required either!

anatokidave:

Nuke - em!

After reading the careful approaches used by others, my method is probably a bit agricultural by comparison.  However, it works - and can be adapted to the Onsen method referenced prior.

I fill a ramekin with water, add a pinch of salt,

Use a large non-stick frying pan, not a stainless steel saucepan. Against the common wisdom, I know, but I went from about 25% to 100% success rate with that one change.

I crack the eggs into a small cup, I poach my eggs by boiling water in a non stick pan till it's a rolling boil, then gently sliding the eggs in, then immediately remove from heat, and cover the pan with a lid. 

Works well most of the time. Very occasionally, I need to 'splash' the hot water on the top of the eggs to set the white that covers the yolk. 

Do NOT purchase NordicWare microwave egg poachers from Mitre 10. Tried twice, donated them to a Dove Shop. Partly done, partly undone, and an extra few seconds makes them hard as nails. Useless.

geekIT:

 

All I want to do is poach two eggs simultaneously without fuss. 

 

Are you cooking for Jake the Muss?

cddt:

 

I sometimes think about making poached eggs; then I decide to make an omelette instead. 

 

I'm the same, much easier and quicker to make an omelette.  Not a fan of the taste of poached egg (watery) and one loses half the egg in the process.  Usually though, a boiled egg will do.

On the very rare occasion I poach an egg, I use a fridge cold fresh egg (should lay down on its side in water), heat the water to 80C (just starting to move).

How much time/ effort are you willing to sink into this?

Look into sues vide method's:

A poached egg methord:

13 mins in a 75 deg C waterbath, cool for 3 mins, then remove shell.

I always find it hard to remove the shell without breaking the egg with the above method 

https://www.allrecipes.com/recipe/279620/sous-vide-poached-eggs/

A soft boiled method:

• Start with refrigerated eggs
• 5min in boiling water
• briefly in an ice bath
• 40mins in a 66 deg C waterbath
• Remove shell

https://www.allrecipes.com/recipe/263116/sherrys-perfect-sous-vide-eggs/

This is an interesting technique (9 minutes in the video). I gave it a go this morning and it works pretty well.

The sous-vide method is nothing more than an onsen egg, except that the Japanese hot spring (some with minerals that affect the flavour of the egg) is replaced by the tempered water bath. Thanks to the precise temperature control, it does not set, even after 2 hours if you forget to take it out after 45-60 mins.