Poaching really means cooking in water. There is no need for fat/oil/butter etc. However, many modern egg poachers actually cooks the egg by suspending it over steam. I have an egg poacher at home, it's really useful and I have to disagree with people saying buying one would have it collect dust at the back of your shelves. I use it almost every morning. In fact, my breakfast every morning must consist of eggs. Don't believe me? Click to see what I've done with eggs. In most occasion, all I really need is bread, butter, egg, salt and pepper. And because of its versatility, it can be cooked so many ways! However, now that I'm away from home, I resort to this method.
I did a tutorial on how I did my poached eggs. I like my method. You might say it's not an exact poached egg but modern egg poacher all works the same way. I'm saving you dollars here! So, here we go. I combined the pictures, save you some hassle of scrolling a gazillion times. You're very welcome! The above shot: Grab a silicone muffin cups. I got mine for AUD1 for 12pcs from Target on boxing day. Spray canola oil into the muffin liner. Obviously one muffin cup will hold just one egg. Mine's really small, I like it! Use canola oil though it's silicone. The last thing you want is to have yolks running everywhere when you're trying to flip it out onto your bread. Also, canola oil is odourless, bonus! Crack in the egg. The white floating bits you see in the last picture above, they're canola oil. Don't mind them.
Next, bread. You can choose to do it when your egg is poaching but I like doing it now. I poach my eggs pretty quickly and 3 minutes isn't enough for me to toast, butter and cut them. And I di djust that in the above picture. Notice how I cut a finger off the bread and butter all of them. I like torturing my poached egg with the finger.... I can be really mean sometimes. Before you start all that bread and butter thingy, boil water in a pan. You don't wanna get them rolling boil (see the pic). When they're boiling, turn the heat down so the water is just simmering (see pic again).
Gently lower the egg in silicone cup into the water and COVER IT (not shown in pic). Time it for exactly 3 minutes for an ultra runny yolk, 4 minutes for a yolk that hardens around the edges and 5 minutes for a perfectly cooked yolk (why bother poaching really ??? Just hard boiled them!). 3 minutes and 30 seconds is the best time. Yolks are runny, whites are perfectly set and it takes on the shape of the silicone mould so well! Fish it out with a ladle when time is up. I don't usually get water on my eggs but just in case if yours did, gently tip the silicone cup over to let the water loose or dab dry with a kitchen paper. You don't want soggy toast.
There we have it. Flip the poached egg over onto your toast and torture it with the finger. Before you do that, crack some pepper on top generously. I didn't use salt. I used a salted butter so that was good enough for me. Either you like it or not, I hope you do try it. I can easily make plenty with this method and have no cracks or failed poached eggs when I am serving an army. They look beautiful too, admit it!