Poached Egg Tips
Show: Good EatsEpisode: Mission: Poachable
Rate This RecipeRead users' reviews (25)
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Total Reviews: 25
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By DEB B.
Los Angeles
on December 29, 2011
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This couldn't be easier! I have tried poaching before, but I was adding too much vinegar and the eggs tasted like vinegar. Pulling off heat and covering is so magnificently unfussy. Love it! Eggs turned out perfect.
By esevas
on July 27, 2011
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Wow, worked like a charm. I was skeptical of adding the egg to actively boiling water but after 4 other attempts at poaching an egg this morning, this worked perfectly.
By beginnings
on March 06, 2011
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I CAN PACH AN EGG! I ACTUALLY POACHED 4 THE FIRST TIME I TRIED IT!!!! Great tips and easy to follow. The eggs came out perfect the very first time! I don't think I will ever fry another egg...
By Nenaw
Jonesboro, Ga
on February 06, 2011
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I tryed for 2 days to get poaching an egg down... It never went right, they feel apart or were eather too runny or too hard. Then I tryed Alton's both ways. They were sooo much better. I will say that I like the lemon juice much better than the vinegar. Now I can have my poached eggs and eat them too. Thank you Mr.Brown
By jtpurcell
on October 07, 2010
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I used the lemon juice and it worked fine. I prefer a healthier way to eat my eggs without the smell of a pan fried egg on my clothes. This worked really well. I also like the texture of the poached egg as I recently had braces added to my pearly white smile.
By chrissyc29_12774064
North Bonnevill...
on March 29, 2010
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My husband thought he had the gold when it comes to this. I have read alot about adding vinegar and he never wanted to and I was afraid it would taste like it. I made the poached eggs with the vinegar and they truned out GREAT... They did smell like vinegar but didnt taste like them and they turned out great. Unfourtunatley I will make them from hear on out. I would like to try the lemon juice.
By domehome123_108...
Arroyo Grande, CA
on March 23, 2010
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Guess only one other person had the problem I did with the white flying apart (which is very strange, its the same problem I usually have. To be fair I managed to fish out the majority of the white, and though unsightly it was pretty good. Think I'll try Alton's other recipe (which is different next time.
By kckruse_12579623
Yorktown, 86
on January 21, 2010
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I made this tonight for the first time - a topping for a winter salad. What a hit with both myself & my hubby. He was not sure about the time frame, but we cooked them for 7 mins and they were a more of a soft boiled. Which we prefered to top a salad. Thanks Alton for all your help through out the years!
By mksmat77_12086098
Kent, 75
on August 19, 2009
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I have never been much of an egg person. After watching this show, I thought I might give poached eggs a shot. I never even considered it before. Alton made it seem so easy, and it was! I have become a master at it, and I LOVE them! I've been making a poached egg with an extra egg white every morning for breakfast. I wake up looking forward to it. Just another example of the Food Network chefs making cooking easier and more fun. I always feel like I've learned something, and I'm never afraid to try it. Keep it up, Alton and Food Network!
By AlicesWndrland
Sanford, FL
on January 25, 2009
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I was seriously stressed about my first attepmt at poachng eggs. Way easier than I thought. A bit whispy but still turned out great. Will probably use vinager instead of lemon juice next time. The tips definitley came in handy.