Perfectly Poached Egg
A perfectly poached egg is a thing of beauty, and can be used in so many ways (check out my blog post on the subject). Forget the poaching machines, pans, etc. You just need a deep skillet and a slotted spoon.
Yield 1 serving
Ingredients
2 eggs (or more)
| 1 | In a deep skillet, bring 2-3 inches of water to simmering. You want to see tiny bubbles on the bottom the pan, but you don't want the water rolling. The bubbles will keep the eggs from sticking to the pan. |
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| 2 | Crack your eggs into a shallow bowl that will allow you to easily slip it into the water. Cracking them into a bowl first guarantees intact yolks, and provides an opportunity to remove any pieces of shell. |
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| 3 | Using a large spoon, gently stir the water in circles, creating a bit of a vortex in the center. Remove the spoon and drop the eggs into this vortex. |
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| 4 | Cook for 3-5 minutes, just until whites set. Remove with a slotted spoon and enjoy. |
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