Poached eggs from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • geri_2706bl on March 19, 2026

    Used a sauce pan in the suggestion and worked great.

  • Analyze on May 29, 2017

    This recipe works, but it always drove me nuts because my water would boil over (they have you fill a 12-inch skillet nearly to the rim with water, then bring to a boil over high heat), causing a huge mess in the stovepans underneath. I kept using it until they published "Perfect Poached Eggs" in Cook's Illustrated March 2017, which uses a saucepan and has none of the problems of boiling over. Both methods work equally well to poach the eggs as far as the end result, but that one doesn't make a mess :) I realized after trying the new method that this old method could be adapted... as soon as the water boils, the recipe has you reduce the water to a simmer before adding the eggs, so maybe I could have just skipped the boiling and just brought it to a simmer straight away. I also realized that I could time how long the step took and be prepared 30 seconds early to watch the water like a hawk. But if you have access to it, I'd recommend the Perfect Poached Eggs recipe instead.

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