How to poach an egg easy

At first glance, poaching eggs can seem complicated. It requires finesse to crack an egg without breaking the yolk.

Then there's the fussiness of having to put each egg in its own little bowl before adding it to the pan. One must carefully regulate the water temperature and employ a leap of faith when slipping a liquid-y egg into the water, trusting it will somehow coalesce into an intact, semi-solid globe of deliciousness.

Adding to the air of intimidation is the fact that so many well-known cookbook authors and culinary experts proclaim that they have the best way to poach an egg—and each technique is different. Who needs that kind of turmoil at breakfast or brunch?

How to make poached eggs in microwave

Here's what it really comes down to: If you can crack an egg and simmer a panful of water, you've got all the skills you need to become an egg-poaching virtuoso. (And, pssst! Guess what? Any of those well-tested recipes should lead to perfectly fine poached eggs.

It's mostly a matter of practice, and deciding what works well for you

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