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How to Cook Poached Eggs Using a Metal Poacher

author image Beth Rifkin
Based in San Francisco, Beth Rifkin has been writing health- and fitness-related articles since 2005. Her bylines include "Tennis Life," "Ms. Fitness," "Triathlon Magazine," "Inside Tennis," "American Fitness" and others. She holds a Bachelor of Business Administration from Temple University.
How to Cook Poached Eggs Using a Metal Poacher
Add protein to your meal with a poached egg. Photo Credit etitarenko/iStock/Getty Images

Whether you’re going to make eggs Benedict or eggs Florentine, or you simply want an easy way to cook eggs, poaching is a healthy alternative to frying or scrambling. Poaching requires no butter or oil and allows eggs to cook evenly throughout while still keeping the yolk intact. Eggs can be part of a healthy eating plan; just one provides you with 6 g of protein and a variety of vitamins and minerals, including calcium, vitamin D and folate. Metal egg poachers make breakfast simple.

Step 1

Place 1 to 2 inches of water in the pot of the metal egg poacher. Place the pot on the stove and bring the water to a boil.

Step 2

Spray the metal poaching cups with nonstick cooking spray if your poacher does not contain a nonstick coating.

Step 3

Place the poaching cups or tray into the water.

Step 4

Crack the eggs into the individual poaching cups. Be very careful when cracking the eggs so as to keep the yolks intact.

Step 5

Place the lid on the poacher and cook the eggs for three to four minutes. Most metal poachers come with a glass lid so that you are able to observe the eggs as they cook.

Step 6

Remove when the white part of the egg is firm and no longer runny. Turn the stove off and remove the pot from the stove. Slip the eggs out of the poacher with the assistance of a fork. Again, be careful so as not to puncture the yolks.

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