Just so we’re clear, I do know how to properly poach eggs. I also know how to properly fry eggs. However, I am a rebel to my very core and so I combine the two in order to make semi-poached eggs. *insert cheering crowds here*
Since we are often drowning in eggs (thanks to our very own overachieving hens), I serve semi-poached eggs almost daily. Josh usually eats six eggs a day and prefers them to be semi-poached. While I used to make semi-poached eggs in a cast iron skillet, I use my nifty Teflon pan now and I am never going back. Even though my cast iron skillet is well-seasoned and virtually nonstick — eggs are like kryptonite on cast iron. I used lots of oil to keep the eggs from sticking. With my trusty new Teflon pan, I need no oil or melted butter.
I simply crack the eggs into the pan, cook them, and then they slide right out of the pan without any coaxing or pleading or oil.
So how does one semi-poach an egg? Three steps. Are you ready? (Raise your hand if you are now singing Skynyrd’s “Gimme Three Steps”?) *raises both hands*
Step 1: Heat eggs in the skillet. Allow to cook until the whites become firm.
Step 2: Pour water around the edges of the egg. Once it bubbles up, place a glass lid over the skillet.
Step 3: Allow to cook until the eggs are done (this is a judgement call which I leave to you). Remove lid and slide the eggs from the pan. Voila!