Poached Eggs
So, after several attempts, I've got a reliable formula for poaching 'em in the pan, since my microwave blows them up. Cooking them per online recipes does not work -- if I turn the stove off, the water cools too fast, and after ten minutes the water is cold and they are still undercooked (I believe this has to do with pan size). Turning the stove to minimum heat still makes them take a fairly long time, while cooking them at a high temperature makes the pan boil over. Therefore:
Add salt. Get the water in the pan to a proper near-boil.
Throw in eggs, cook on "four" (medium) heat for approximately 90 quick seconds. Check. Cook for another ~90 quick seconds. They will be cooked, but too gooey for my tastes (I like my eggs firm all the way through).
Lower heat to 0-1 (minimum) to avoid a dramatic boiling-over, cook for another 90 seconds. Check. They may need another 30-60 seconds, depending on how distracted I was while cooking (this time, when I successfully used this formula, I was moderately distracted for short intervals, likely adding 30-60s to total cooking time).
So:
Boil. 90 seconds on 4. 90 seconds on 4. 90 seconds on 0.
Add salt. Get the water in the pan to a proper near-boil.
Throw in eggs, cook on "four" (medium) heat for approximately 90 quick seconds. Check. Cook for another ~90 quick seconds. They will be cooked, but too gooey for my tastes (I like my eggs firm all the way through).
Lower heat to 0-1 (minimum) to avoid a dramatic boiling-over, cook for another 90 seconds. Check. They may need another 30-60 seconds, depending on how distracted I was while cooking (this time, when I successfully used this formula, I was moderately distracted for short intervals, likely adding 30-60s to total cooking time).
So:
Boil. 90 seconds on 4. 90 seconds on 4. 90 seconds on 0.