Poached egg (steamed)

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In cooking, traditionally, a poached egg is prepared by immersing the egg without its shell, in simmering water, (see poached egg). Today, however the term is commonly applied to an alternative method where the egg is suspended in the steam above the water, usually in a special purpose cup. The water vessel is covered to ensure the steam surrounds the complete egg. The inside surface of the cup is normally lubricated with butter in order to effect easy removal of the cooked egg.

The result is very similar to the traditional coddled egg, although often cooked for longer, and a more firm egg results. Eggs so prepared are often served on buttered toast.