Method 1: Steamed Poached Egg, Using a Rice Scoop
1. Bring water to a boil;
2. Wipe a rice scoop with a layer of oil and crack an egg directly into it;
3. Place the scoop about 0.5 cm above the boiling water; continue heating. To prevent steam from escaping, I later covered the scoop with a small lid, and it was done in five minutes.
Method 2: Fried Poached Egg
1. Heat a round-bottomed pan, add two spoons of oil; if you like it salty, you can add a little salt to dissolve at the same time;
2. Crack the egg directly into the hot pan, it's best to cover it with a lid for about one minute (if you like one side to be crispy and golden, you can extend it to two or three minutes);
3. Flip it over and fry for another 1 minute.
It can be used to sandwich bread and sausages. A flat-bottomed pan can also be used, but you need a round mold to shape it.
Method 3: Boiled Poached Egg
This is the simplest method. Crack the egg directly into boiling water or rich broth. Do not stir it immediately, otherwise it will become egg drop soup. Wait until the surface of the egg white is set, then gently turn it around in the periphery to ensure even heating. You can drink it with the broth. The shape of the poached egg is quite random, but it has a unique flavor. This is the most suitable method for this season.
Method 4: Microwave Poached Egg
Smear a layer of cooking oil in a microwave-safe container, crack an egg into it, and microwave for a few minutes. If you use a rectangular container, you can crack two eggs at the same time to make a double-yolk poached egg. Important: Never put an unshelled egg in the microwave to heat, it's very dangerous.
Method 5: Oven Poached Egg.
Smear a layer of cooking oil on a baking sheet, it's best to use a small removable-bottom cake mold. Crack the egg directly into the mold, the method is similar to using a flat-bottomed pan. The poached egg made this way is very firm and chewy.