# My poached eggs keep sinking to the bottom of the pan **URL:** \ **Category:** Cafe Society\ **Created:** [July 31, 2009, 4:20pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881 "2009-07-31T16:20:51Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 31, 2009, 4:20pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/1 "2009-07-31T16:20:51Z")
I love poached eggs, but every time I make them, they wind up sinking to the bottom of the pan, and I have the scrape the pan clean afterward. I’ve watched a number of YouTube videos about how to poach - I use white vinegar in the water, I swirl the water into a vortex, I use very fresh eggs. But every time, the eggs sinks like a stone. I do get a poached egg out of it, but I’m left with egg white mess on the bottom of the pan that I have to really scrub to remove. My cookware is 18/10 stainless and usually cleans very easily, but egg whites are a bitch. What am I doing wrong? ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 31, 2009, 5:50pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/2 "2009-07-31T17:50:38Z")
> [@gaffa](#): > > I love poached eggs, but every time I make them, they wind up sinking to the bottom of the pan, and I have the scrape the pan clean afterward. I’ve watched a number of YouTube videos about how to poach - I use white vinegar in the water, I swirl the water into a vortex, I use very fresh eggs. But every time, the eggs sinks like a stone. I do get a poached egg out of it, but I’m left with egg white mess on the bottom of the pan that I have to really scrub to remove. My cookware is 18/10 stainless and usually cleans very easily, but egg whites are a bitch. > > What am I doing wrong? eggs too fresh may be the culprit. right now, i dont bother getting fancy and use [egg poachers](http://www.stylehive.com/bookmark/the-green-head-poachpod-silicone-egg-poachers-283844) The way I think of it, they live in the junk drawer when I am not using them, and I used to poach eggs by the freakign dozens when I worked in a kitchen so screw it at home … it is too much like work 😃 ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 31, 2009, 6:03pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/3 "2009-07-31T18:03:48Z")
> [@aruvqan](#): > > eggs too fresh may be the culprit. I’ve tried it with two week old eggs as well, with the same result. > [@](#): > > right now, i dont bother getting fancy and use [egg poachers](http://www.stylehive.com/bookmark/the-green-head-poachpod-silicone-egg-poachers-283844) I’ve looked at those, but they don’t seem like something that actually makes poached eggs, but more like coddled eggs. Which are fine in their own way, but are clearly not poached. > [@](#): > > The way I think of it, they live in the junk drawer when I am not using them, and I used to poach eggs by the freakign dozens when I worked in a kitchen so screw it at home … it is too much like work 😃 When you worked in a kitchen, did they sink or float? Does the water have to be a rolling boil? I’ve been doing them at a simmer - I have a small stove and it seems to take forever to boil anything, though “nearly boiling” is easy enough (good for tea). ---
**Author:** ![partlycloudy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/partlycloudy/32/3114_2.png) [@partlycloudy](https://boards.straightdope.com/u/partlycloudy)\ **Post date:** [July 31, 2009, 6:13pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/4 "2009-07-31T18:13:19Z")
Gaffa, mine sink to the bottom too. It doesn’t seem to affect the actual poaching process, but always leaves that little icky egg white spot at the bottom of the pot. I’ll try using eggs that aren’t so fresh and see how that does. I suppose I could try using a deeper pot too, but then I feel like I’m wasting water. ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [July 31, 2009, 6:16pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/5 "2009-07-31T18:16:55Z")
Nothing to add of my own, but > [@Alton Brown](#): > > Always use fresh eggs. If you can’t see the difference between the “thick” white and the “thin” white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I’ll cook 4 eggs for 7 to 8 minutes depending on there size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra “test” egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 31, 2009, 7:02pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/6 "2009-07-31T19:02:30Z")
[QUOTE=Alton Brown] Always use fresh eggs. [/quote] Done. Just bought yesterday, with an “Best Used By” date of the 20th of August. > [@](#): > > If you can’t see the difference between the “thick” white and the “thin” white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. Done. Use a Corelle dish, which seems to work well. > [@](#): > > When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. I’ve been trying with a deep saucepan, with no luck. I’ll try the non-stick pan instead. > [@](#): > > Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Am using vinegar. > [@](#): > > Bring liquid to a boil, add eggs, then remove from heat and cover. That’s a step the YouTube videos have been skipping. I’ve been leaving them on the heat. > [@](#): > > How long you ask? It depends on how many eggs. I like my yolks barely runny so I’ll cook 4 eggs for 7 to 8 minutes depending on there size. Heretic! “Barely runny” is a hard-boiled egg. 2 to 3 minutes seems to deliver the runniness I savor. Thanks for the info. I feel like going to CostCo and picking up one of those 7 1/2 dozen boxes of eggs and just experimenting until I get it right. I have my omelet making down cold, my hard-boiled are perfect, my sunny-side up is a thing of beauty…I just need to master poached-fu. ---
**Author:** ![Teacake](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@Teacake](https://boards.straightdope.com/u/Teacake)\ **Post date:** [July 31, 2009, 7:49pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/7 "2009-07-31T19:49:11Z")
I just poached an egg for lunch today. One of my favourite kinds of eggs. My tip: get yourself a blini pan (tiny little thing, maybe 4" across and about 1.5" deep). Put in enough water to fill it about halfway, then instead of putting in vinegar, put in a little pinch of salt or (my preference) stock powder (do you call it bouillon over there, perhaps?). When the water is hot enough that bubbles are forming on the bottom and bursting on the surface, but not at a big excited rolling boil, drop in your egg. Put a little lid on the pan (since the top part of your egg yolk won’t be under the water) and leave it for as long as you want your egg cooked for. I’ve never had to scrub egg off my blini pan, the stock gives a hint of flavour to the egg white which I like, and it has the advantage of producing a professional-looking, round, neat egg with no “streamers” of cottony-tasting white. Mine’s pretty much like this one, maybe a touch deeper. [http://www.kitchenemporium.com/cgi-bin/kitchen/prod/21wo514012.html](http://www.kitchenemporium.com/cgi-bin/kitchen/prod/21wo514012.html) ---
**Author:** ![Enright3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/enright3/32/2897_2.png) [@Enright3](https://boards.straightdope.com/u/Enright3)\ **Post date:** [July 31, 2009, 8:14pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/8 "2009-07-31T20:14:24Z")
> [@aruvqan](#): > > eggs too fresh may be the culprit. > > right now, i dont bother getting fancy and use [egg poachers](http://www.stylehive.com/bookmark/the-green-head-poachpod-silicone-egg-poachers-283844) > > The way I think of it, they live in the junk drawer when I am not using them, and I used to poach eggs by the freakign dozens when I worked in a kitchen so screw it at home … it is too much like work 😃 I thought those were pretty cool until I saw the price! $4.32 per egg poacher? Wow! Well, now I’ll waffle back again… a 4 egg poaching pan like the one I have costs considerably more than $16 so I guess it’s not that much in comparison. So it looks like you just put the poacher in boiling water? Are they too hot to handle? I’m assuming you have to hook the little hole in the poacher. How do you scoop the egg out of the soft silicone poacher? My pan is easy because the little cups are rigid, and I can just wiz a fork around hte edges and it falls out perfectly. ---
**Author:** ![Enright3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/enright3/32/2897_2.png) [@Enright3](https://boards.straightdope.com/u/Enright3)\ **Post date:** [July 31, 2009, 8:19pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/9 "2009-07-31T20:19:32Z")
With regards to poaching eggs in water only, I would use salt. Bring water to a boil, then turn down the temperature. Stir water so it’s moving, then slide egg into water. By stirring it, it seemed to let the egg harden up enough so it didn’t stick to the bottom. I think I got that tip from a tv show a long time ago, but I don’t remember where for sure. My brain wants to say Julia Child. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 31, 2009, 8:32pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/10 "2009-07-31T20:32:31Z")
> [@Enright3](#): > > With regards to poaching eggs in water only, I would use salt. Bring water to a boil, then turn down the temperature. Stir water so it’s moving, then slide egg into water. By stirring it, it seemed to let the egg harden up enough so it didn’t stick to the bottom. I think I got that tip from a tv show a long time ago, but I don’t remember where for sure. My brain wants to say Julia Child. Also deliver the egg in a [serving spoon](http://www.primeeventsrentals.com/images/mouse_over/serving-spoon.jpg) after getting the little water vortex spinning. You need to slide it in gently so it keeps whirling. I always used salted water, for breakfast prep we had teh basic poaching pot pretty much always on to just under boil [needs to be about 200 degrees or so. if it boils it doesnt vortex properly] Do go get the flat of eggs and practice. You can pop the goofed ones into a holding pan, and cook them until hard boiled and make egg salad =) I honestly dont understand why people wouldnt want to spend $20 or so to get the flat of eggs to practice on - it isnt that expensive, and as long as you dont burn the resulting goofs, you can still eat them =) It isnt like practicing making [blini demidoff](http://www.recipes4us.co.uk/Babettes%20Feast.htm)😃 ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 31, 2009, 9:18pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/11 "2009-07-31T21:18:27Z")
> [@aruvqan](#): > > Also deliver the egg in a [serving spoon](http://www.primeeventsrentals.com/images/mouse_over/serving-spoon.jpg) after getting the little water vortex spinning. You need to slide it in gently so it keeps whirling. > > I always used salted water, for breakfast prep we had teh basic poaching pot pretty much always on to just under boil [needs to be about 200 degrees or so. if it boils it doesnt vortex properly] I’ll try that, thanks. > [@](#): > > I honestly dont understand why people wouldnt want to spend $20 or so to get the flat of eggs to practice on - it isnt that expensive, and as long as you dont burn the resulting goofs, you can still eat them =) It isnt like practicing making [blini demidoff](http://www.recipes4us.co.uk/Babettes%20Feast.htm)😃 I’m in Kansas City, and this is apparently the egg center of the universe. A dozen eggs is 99 cents, and 3 flats is something like $5.59 at CostCo. Eggs is crazy cheap here. ---
**Author:** ![Wile\_E](https://avatars.discourse-cdn.com/v4/letter/w/c37758/32.png) [@Wile\_E](https://boards.straightdope.com/u/Wile_E)\ **Post date:** [August 1, 2009, 3:47am UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/12 "2009-08-01T03:47:54Z")
I use a non-stick pan and I still get a little egg white stuck to the pan. > [@aruvqan](#): > > … > > Do go get the flat of eggs and practice. You can pop the goofed ones into a holding pan, and cook them until hard boiled and make egg salad =) > > I honestly dont understand why people wouldnt want to spend $20 or so to get the flat of eggs to practice on - it isnt that expensive, and as long as you dont burn the resulting goofs, you can still eat them =) It isnt like practicing making [blini demidoff](http://www.recipes4us.co.uk/Babettes%20Feast.htm)😃 Even if you hardboil the Eggs and eat them later, that’s a heck of a lot of cholesterol over a short period of time. Better make a few vats of oatmeal to counter the cholesterol. ---
**Author:** ![velvetjones](https://avatars.discourse-cdn.com/v4/letter/v/5f9b8f/32.png) [@velvetjones](https://boards.straightdope.com/u/velvetjones)\ **Post date:** [August 1, 2009, 12:12pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/13 "2009-08-01T12:12:44Z")
> [@Wile\_E](#): > > Even if you hardboil the Eggs and eat them later, that’s a heck of a lot of cholesterol over a short period of time. Better make a few vats of oatmeal to counter the cholesterol. I was under the impression that the cholesterol you eat doesn’t really affect your cholesterol count all that much. Fat is a bigger culprit. No cite, just something I remember reading. About those egg poachers, I don’t see how you can call it poached if it never touches boiling liquid but they do look pretty. And now I want poached eggs on toast for breakfast. Or maybe eggs benedict. I just made my first latte in my new espresso machine so I’m already ahead of the game. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [August 2, 2009, 12:46am UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/14 "2009-08-02T00:46:37Z")
> [@velvetjones](#): > > About those egg poachers, I don’t see how you can call it poached if it never touches boiling liquid but they do look pretty. An egg prepared in a cup is a coddled egg. And the egg in an Egg McMuffin is a fried egg cooked surrounded by a ring. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [August 2, 2009, 2:25am UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/15 "2009-08-02T02:25:44Z")
It sounds to me like you probably have soft water. There’s just not enough “heft” to it to hold the egg. Salt is a great way to build it up just that little extra bit, and help the egg float. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [August 2, 2009, 3:54am UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/16 "2009-08-02T03:54:40Z")
> [@TruCelt](#): > > It sounds to me like you probably have soft water. There’s just not enough “heft” to it to hold the egg. Salt is a great way to build it up just that little extra bit, and help the egg float. No, the water here has a very high limestone content - water heaters don’t last long in these parts. But I will add salt, thanks. ---
**Author:** ![Karemb2](https://avatars.discourse-cdn.com/v4/letter/k/e9a140/32.png) [@Karemb2](https://boards.straightdope.com/u/Karemb2)\ **Post date:** [August 2, 2009, 8:09am UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/17 "2009-08-02T08:09:51Z")
I worked for years in a restaurant,poached eggs were often on the menu with grilled asparagus etc… I could never poach an egg,I tried all known methods,eggs of all ages and then gave up due to only ever creating either a stringy watery mess or something that had welded itself irretrievably to the bottom of the pan… About a year ago I thought I would have another go at home…it worked and has done ever since,no idea why,same method and everything ,since then I have no trouble with them… Put a frying pan of water on to boil,add a splash of white vinegar and a pinch of salt,bring to a rolling boil and turn off heat(electric hob so some heat is still there),break in eggs wait three minutes and tada poached eggs… Why does it work now?, yet I could never do it before:confused:😕 ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [August 2, 2009, 5:25pm UTC](https://boards.straightdope.com/t/my-poached-eggs-keep-sinking-to-the-bottom-of-the-pan/504881/18 "2009-08-02T17:25:24Z")
> [@Karemb2](#): > > I worked for years in a restaurant,poached eggs were often on the menu with grilled asparagus etc… > I could never poach an egg,I tried all known methods,eggs of all ages and then gave up due to only ever creating either a stringy watery mess or something that had welded itself irretrievably to the bottom of the pan… > About a year ago I thought I would have another go at home…it worked and has done ever since,no idea why,same method and everything ,since then I have no trouble with them… > Put a frying pan of water on to boil,add a splash of white vinegar and a pinch of salt,bring to a rolling boil and turn off heat(electric hob so some heat is still there),break in eggs wait three minutes and tada poached eggs… > Why does it work now?, yet I could never do it before:confused:😕 Right after reading your post, I decided to try again. [ol] [li]Large saucepan filled with 3" of water.[/li][li]Added “splash” (roughly 2 tablespoons) of white vinegar.[/li][li]Added “pinch” of salt (roughly 1/2" teaspoon)[/li][li]Brought to a boil.[/li][li]Removed from heat.[/li][li]Broke egg into bowl.[/li][li]Poured egg into water from bowl to avoid breaking yolk.[/li][li]Left everything alone for 3 minutes (I like my yolk very runny.)[/li][li]Success![/li][/ol] It was step #5 that had been flummoxing me. The heat from the burner seems to have been what was causing the egg to be drawn to adhere to the bottom of the pan. Thank you everyone who has contributed to this thread. My poached eggs ignorance has been defeated.