When cooking poached eggs, it's generally better to use a saucepan rather than a shallow pan. Here's why:
1. Depth and Containment: A saucepan typically has higher sides than a shallow pan, which helps contain the egg within the water while it poaches. This containment is essential for achieving a well-shaped and compact poached egg without spreading too much in the water.
2. Heat Distribution: A saucepan with a thicker bottom can distribute heat more evenly than a shallow pan. This ensures that the water maintains a steady and consistent temperature throughout the poaching process, promoting even cooking of the egg.
3. Simmering and Submerging: Poached eggs are traditionally made by gently simmering the egg in water. A saucepan provides enough depth to ensure that the egg is fully submerged in the water, allowing it to cook evenly from all sides. In a shallow pan, you may not have enough water to fully cover the egg, resulting in uneven cooking and potentially uncooked or overcooked parts.
4. Cooking Multiple Eggs: If you plan to cook multiple poached eggs simultaneously, a saucepan provides more space and can comfortably accommodate multiple eggs without crowding, which helps maintain individual shapes.
5. Reduced Risk of Breakage: The higher sides of a saucepan also reduce the risk of accidentally breaking the egg yolk while sliding it into the water, as you have more room to maneuver.
That said, if you don't have a saucepan available, you can still poach eggs in a shallow pan, especially if you're only making one or two eggs. However, using a saucepan is generally the preferred option for achieving consistent and well-cooked poached eggs.