“Skootzie” is a name my aunt had, as a little girl, for trails of uncooked egg. Here’s how to make poached eggs in minutes in an ordinary saucepan and avoid having to wash all the pieces of a commercial egg poaching pan. And the eggs will look better, too! And there won’t be any skootzie!
We usually poach 2 eggs in a 2 quart saucepan, and use a 3 quart pan for 4 eggs or so. We have another method for larger quantities we’ll write about separately.
All you need here is a pan of water, a wire whisk, a little cup and a slotted spoon to lift the eggs out with. Oh, and some toast.
Begin toasting 2 slices of toast before cooking the eggs.
Bring salted water to a boil in the saucepan, and reduce the heat to a simmer, so the water isn’t bumping.
Break one egg into the cup and have the other ready to follow.
Using the whisk, stir a vortex of water into the simmering water. (Since the whisk never touches anything but the water, you don’t even have to wash it!)
Dump the egg into the side of the vortex. The egg will spin in the water, and all of the tails of the white (the skootzie) will wrap around the egg.
Quickly break the second egg into the cup and dump it into the vortex as well.
Let the eggs cook for 3-4 minutes until the white is firm but the yolk still soft. Butter the toast while you have time.
Lift the eggs out and place on a slice of buttered toast.
Now, isn’t that easier than using this contraption? You have about 6 pieces to wash, and the little cups don’t always release the eggs, meaning that you have to loosen then with a knife, but without breaking the eggs, Too much trouble!