Poached Eggs

Poaching is a method of cooking food in simmering liquid and for delicate foods this gentle approach allows the focus to be on the food itself. It seems a little mysterious but it really is very easy. You’ll have better success if you don’t try to cook more than 3 eggs at a time in a 10-inch pan, and 4 is the absolute limit.

A poached egg on buttery toast topped with freshly ground black pepper is a multi-sensual experience of high order. If you can find farm fresh eggs, hoard them for poaching.

FOR 2 SERVINGS

Ingredients:

4 eggs

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Instructions:

▪ Put water in a pan to a depth of at least 2 inches and set it over high heat. At the point when little bubbles are forming, prior to coming to a simmer, adjust the heat to low. Your goal is for the water to be as hot as it can be without bubbling.

▪ Crack the eggs one at a time into a small bowl and carefully slide each egg into the hot water. You can crack them directly into the water but the finished shape may not be as neat, if that’s important to you. It will also be trickier to fish out any pieces of shell if they fall into it.

▪ Use a spoon to corral the straying egg whites back to the center of the egg. After a minute, spoon some water over the yolk. Cook for a total of 3 minutes.

▪ Use a slotted spoon to remove the eggs from the pan, allowing the water to drip off, and they are ready to serve.