1. In saucepan or deep omelet pan or skillet, bring 2 to 3 inches of water, skim or 1% low-fat milk, reduced-fat broth, tomato juice, wine or other liquid to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs into water.

2. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired.

3. There are many types of “poaching” gadgets: rings and egg-shaped, colander-like holders to corral eggs as they cook in liquid; tiny pans and nonstick pan inserts with egg-shaped cups for steam-cooking eggs held above the liquid; even steam-poaching electric egg cookers. The rings can also be used for fried eggs. Most electric egg cookers steam-cook eggs in the shell, too, and some have flat inserts for cooking fried or scrambled eggs. The easiest poaching method requires only a saucepan and a slotted spoon.

Microwave – for 4 eggs, use amounts, bowl size and time in parentheses ( ):

- 1/3 (2/3) cup water
- 2 (4) eggs

Pour water into 10-ounce custard cup or small, deep bowl (1-quart bowl or baking dish). Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover cup with plastic wrap. Cook on full power about 1 1/2 to 2 (1 1/2 to 3) minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. pour off water to serve in custard cup, or lift out with slotted spoon.

Microwave cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.