Poached Eggs Recipe

I have been on a low-carb diet for a few weeks. Since eggs are on the diet, I’ve been looking for new ways to fix them.

When I was a child, my grandmother had an egg poacher pan. It was a single-serving pan about the size of a man’s doubled fist. She used it to make a poached egg for my grandfather on rare occasions. Sadly, that pan is long gone and I’ve never seen another like it. Yet it stirred an interest in poached eggs so I thought I’d share this simple recipe with you.

I made a single serving with one egg.

When poaching 3 – 4 eggs, choose a nonstick 10 – 12-inch skillet. Since I made 1 egg, I chose a smaller nonstick skillet. Nonstick is important because you don’t want the eggs to stick to the pan.

Fill the skillet with water until 2/3 full. Add 1 teaspoon of vinegar, which helps keep the egg together while it cooks.

Add ½ teaspoon of salt or salt to taste. Heat the water to simmering.

Crack an egg and place it on a plate. When the water starts to simmer, slide the egg gently off the plate into the water. (If cooking 3 or 4 eggs, use separate plates so you can arrange them around the pan in a 3:00, 6:00, 9:00, 12:00 pattern.)

Turn off the heat. Cover the skillet and allow the egg to stand for 5 – 6 minutes. The whites are opaque when done.

Remove from the water with a slotted spoon. These eggs are delicious on toast, on hash, or on an English muffin.

I served mine on lettuce and ate it as a wrap. Delicious! I prefer my egg yolks slightly runny so I cooked it 5 minutes.


-Sandra Merville Hart


Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.