AuthorKathleen GloverCategoryBreakfast, VegeterianDifficultyBeginnerPoached eggs are a basic cooking skill that everyone can master. Use these eggs to create eggs benedict and elevate your breakfast. You can even add these eggs over salads or ramen.
Crack an egg into strainer and shake lightly, allowing the looser, more watery egg white to strain off. This will create a more beautiful egg, without egg white wisps distracting from the poached egg.
Bring a large saucepan of water to a light simmer. Place one egg in the strainer and gently lower the strainer into simmering water. Tilt and shake the strainer lightly to coax the egg out of the strainer and into the simmering water. Swirl the water lightly with spatula. Add up to three more eggs, simmering and lightly stirring, for 3-4 minutes, until the whites are firm throughout. Remove the eggs from the simmering water and serve warm.
Ingredients
Directions
Crack an egg into strainer and shake lightly, allowing the looser, more watery egg white to strain off. This will create a more beautiful egg, without egg white wisps distracting from the poached egg.
Bring a large saucepan of water to a light simmer. Place one egg in the strainer and gently lower the strainer into simmering water. Tilt and shake the strainer lightly to coax the egg out of the strainer and into the simmering water. Swirl the water lightly with spatula. Add up to three more eggs, simmering and lightly stirring, for 3-4 minutes, until the whites are firm throughout. Remove the eggs from the simmering water and serve warm.