Never drop poached eggs from the shell into boiling water

Poached eggs may appear to be an intermediate or advanced-level egg preparation technique, but you can make them at home with a few simple steps. One of the most common mistakes people make when poaching eggs is dropping the eggs directly from the shell into the pot of boiling water. First and foremost, this is dangerous — you don't want a stray eggshell floating around in your pot. Furthermore, if the egg separates from the yolk with the force of the drop, the result will be watery poached eggs.

Breaking the eggshells in a separate bowl is one of the simplest ways to prepare poached eggs. When the poaching water is boiling, reduce the heat to a quick simmer and swirl the water in a whirlpool shape before adding the eggs. According to the American Egg Board, poached eggs usually cook in about five minutes. If using a poaching mold, cook the eggs for six to nine minutes, or until the whites are set and the yolks are firm.