Sure. I used a sauce pan with about 4" of water in it, and two table spoons of vinegar. Bring it to a boil, then reduce to low heat. Use a spoon to stir the water so that you get a small vortex swirling in the middle. Then drop you egg in. The vinegar and the swirling motion help the egg retain its shape without getting a bunch of white wispy stuff.
I like my yolks runny, so 3 minutes turned out to be perfect. Use a ladle or spoon with holes in it to take the eggs out without a bunch of water.
Worked perfect! I was worried about trying vinegar because I thought it would effect the flavor, but it didn't.
Hi Katie 10 January 2020
I usually have three to four poached eggs when I decide to have them, so I use egg cups from a poacher I have. I put a little bit of butter in the cup and rub it around the inside; if I'm lazy or in a hurry, I spray a bit of Pam inside the cups before I put the egg in.
The set of 4 cups are stainless steel from a Revere Ware Poacher set of 6 cups. I only use the poacher if I need 5 or 6 eggs done at the same time. When I poach 4 or less I use the same cups prepped the same way except I use a Revere Ware steamer so there is no direct contact between the cups and the boiling water, just the steam.
I bring the water to a hard boil in the bottom pan; once boiling, I put the steamer on top with the lid on and let it go for the 3 minutes. If I hit the pay-dirt when I buy eggs, I'll get a dozen eggs that a very large; they take a bit of extra time to cook.
I used to have a farm, yes I have been a farmer as well as the many other things I have done. I had chickens (Peeps) I bought from Sears when they had their farm catalog. Half were red and the other half were white; they were hybrids, extremely large and they laid huge eggs. When I wanted to eat eggs I'd go out to the barn and into the coup and wait for a few chickens to lay 3 or 4 eggs. They were too large for the poacher cups so I would fry them in bacon grease. The albumin (egg white) was very firm and didn't spread when in the pan like store bought eggs; once fried and out of the frying pan and on a plate, they looked like poached eggs just out of the cup. Have never seen chicken eggs as large as those were since leaving the farm and heading for Texas.
Best Always, Love
Christine
