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Poacher
Eggs cooked out of the shell in hot water, milk, broth or other liquids.
In a saucepan or deep omelet pan, bring 1 to 3 inches of water or other liquid to boiling.
Reduce the heat to keep the water gently simmering. Break cold eggs, 1 at a time, into a custard cup or saucer or break several into a bowl. Holding the dish close to the water's surface, slip the eggs, 1 by 1, into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim any rough edges, if desired.
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