Perfect Poached Eggs …

Start by bringing to boil enough water in a small heavy sauce pan for the egg to float. 

*Heavy sauce pans hold heat evenly and timed cooking turns out better. It just sounds all “foo foo” … but it does make a difference.  

While the water is coming up to a boil … break your egg into a small bowl … then gently pour the egg into a strainer! This will drain off the thin watery stuff that makes those nasty white snotty things in your water!

Carefully pour the egg back into the small bowl … then gently add it to the simmering water. 

Set timer for 3 minutes.

Stir gently to keep it moving around and from sticking to the bottom. This will also ensure the whites are tight and cooking evenly.  

When time is up … remove with slotted spoon.

Add a touch of butter & salt. 


P.S. The fresher the eggs ~ the better. Not as much white watery crap. 




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