Poaching eggs

I love poached eggs but none of my stock of pots and pans seems to be suited for poaching. I only learned in the last year that I even like eggs, so I need advice please. What is the perfect size, surface, etc for an egg poaching pan? And I don't want any single duty appliances, so it should be something I can use for other cooking.
Thanks!

hi dana, i just use a plain old frying pan when i poach my eggs. and add vinegar to the boiled water from keeping the eggs whites separating.

I think the problem with my small frying pan is the non-stick surface is (after years of hard use) coming off. It's also not quiet deep enough.

i did read somewhere that the frying pan should be 3 inches deep. and make sure water is filled to the brim almost.

That's the key -- mine's way too shallow. Thanks!

I poach my eggs in the microwave for 1.15 mins. In a standard bow with vinegar, of course. You'd be surprised how well it works!

My grandfather used to poach them for me in an iron skillet. He'd put canning jar rings in the water to keep the eggs separate, and, I guess, stop the whites from dispersing. I'd forgotten all about them and they were so good. I'm going to try it.

This is so unhealthy, but mind boggling good - I used to own a small cafe and we did breakfast all day long. We poached eggs in a small frying pan in heavy cream, no need to add vinegar as the fat in the cream holds the eggs together nicely. Perfect served over whole wheat toast with the leftover cream drizzled on top. Or use them as the egg basis for eggs benedict.

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Of course Colleen's photo would look like something out of a magazine. Man, I could eat that right off the screen! Beautiful, and great tips, thanks.

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I poach eggs using Julia Child's method, using a sauce pot.

I just read her technique a little while back (got one of her cookbooks for Christmas). I'll have to try it that way.

A way we often do them is Arzak style, in a plastic wrap pouch (http://tinyurl.com/bfuclj). They come out looking a bit like flowers:

I poach eggs using Julia Child's method, using a sauce pot.

I just read her technique a little while back (got one of her cookbooks for Christmas). I'll have to try it that way.

A way we often do them is Arzak style, in a plastic wrap pouch (http://tinyurl.com/bfuclj). They come out looking a bit like flowers:

Pretty! So if I google Arzak eggs, will I find the method?

A way we often do them is Arzak style, in a plastic wrap pouch (http://tinyurl.com/bfuclj). They come out looking a bit like flowers:

Awesome! That looks too pretty.

There is a school of thought that says some of the chemicals in the plastic leach into the egg with that method. I'm not sure I agree, but I just do mine the natural way, without any plastic or a ring, but I swirl swirl swirl the water to make a fast whirlpool and pour the egg into the center of the whirlpool - then all the egg-white strings whip around and meld with the main body of the egg white.

With the whirlpool method you have to crack the egg into a measuring cup or something first - it's hard to swirl and crack at the same time.

There is a school of thought that says some of the chemicals in the plastic leach into the egg with that method. I'm not sure I agree, but I just do mine the natural way, without any plastic or a ring, but I swirl swirl swirl the water to make a fast whirlpool and pour the egg into the center of the whirlpool - then all the egg-white strings whip around and meld with the main body of the egg white.

With the whirlpool method you have to crack the egg into a measuring cup or something first - it's hard to swirl and crack at the same time.

Just tried your method Marsha. Worked like a Champ! Thanks alot.

Tom