Method 1: Turn off the fire after the water is boiled, add a little salt (raise the boiling point) and beat the poached eggs. Don't fire at this time, wait 1-2 minutes or so. After the poached eggs are set, gently push them with a spoon (to avoid sticking to the pan) and then cook them over high heat. Is it simple? At this time, there is no floating foam in the water, and the poached egg is round and lost, and its shape is almost perfect. The success rate is 100%.

Method 2: After the water is boiled, turn to low heat to keep the water tumbling. Take a bowl, add as much water as an egg, knock on an egg, slowly separate the shell with your hands, and carefully pour the egg liquid into the bowl. Slowly pour the eggs in the bowl into the pot filled with clear water, turn up the fire slightly, and gently push the edge of the pot with a spoon to let the water rotate slowly with the eggs to prevent the bottom of the pot from sticking to the pot. If the egg sticks to the bottom of the pot, gently shovel it with a shovel and cook it for 3-5 minutes while removing the floating foam.

Method 3: Put the iron spoon into a hot water pot and cook together. After the water is boiled, the iron spoon is also hot. Add a little lard or cooking oil, shake it back and forth until the whole iron spoon is covered, then beat in the eggs, preheat them slowly in the pot, and let the eggs take shape slowly. When the eggs are five ripe, take out the iron spoon and put it into the water. This will make the poached eggs look best and will not come apart.

Tips: 1, besides mastering skills, the choice of eggs is also particularly important. Generally, fresh eggs and local eggs are used as poached eggs, and the probability of success is high; 2, poached eggs must not be cooked, egg yolk must contain sugar, otherwise it will cause nutrient loss and affect the taste. Usually, the sweet eggs are boiled for 3 minutes and the yolk is solidified for 8 minutes, depending on your own preferences.