Summary of "EASIEST and Quick 4 Minute POACHED EGGS No Gimmicks!"

Ingredients

Eggs (quantity as desired)
Butter (a small amount for greasing; can substitute with oil)
Water (for simmering)
Optional: salt and pepper for seasoning

Equipment

Small heatproof containers such as ramekins or pie tins (any shape suitable for shaping the egg)
A pan with a lid
A trivet (for the second method)
Spoon and knife for removing eggs

Preparation

Butter or oil the inside of the ramekins/pie tins to prevent sticking and add flavor.
Have warm water ready to speed up heating in the pan.
Use a lid to cover the pan during cooking.

Method

Two Flawless Ways to Poach Eggs

1. Direct Contact Method (Preferred by presenter)

Fill a pan with a little warm water and bring it to a boil with the lid on.
Crack an egg into a buttered ramekin.
Turn heat down to a simmer.
Gently place the ramekin directly in contact with the bottom of the pan, submerged in the simmering water.
Cover with the lid and cook for about 4 minutes.
- Timing can be adjusted based on yolk preference:
  - 3 minutes for very runny yolk
  - 4 minutes for perfect soft yolk
  - 5 minutes for firmer yolk
Use a knife to loosen the egg edges and a spoon to carefully remove the egg.
Serve immediately.

2. Trivet Method

Place a trivet inside the pan and add water so it does not cover the trivet.
Bring water to a boil.
Place buttered ramekins with eggs on the trivet, so they stand above the water.
Cover with the lid and cook for 4 minutes.
Remove using a knife and spoon as above.
This method avoids direct water contact but requires careful timing to avoid overcooking.

Tips and Notes

Butter is used for flavor and because any excess butter can be enjoyed on toast.

The thickness of the ramekin affects cooking time; thicker containers require longer cooking.

No need for swirling water or adding vinegar as commonly suggested online.

Eggs will take the shape of the container used.

Adjust cooking time based on personal preference for yolk consistency.

Season with salt and pepper after cooking.

Serve immediately with toast or as desired.

Avoid leaving cooked eggs waiting too long as they cool and lose ideal texture.