Mmmm, extra local, farm fresh, free-range eggs. We’ve just entered the depths of winter now, where fresh food in Connecticut is but a dream and all we can hang onto is memories of delicious summer delights like the salad you see … Oh, how I miss those lovely, wonderful eggs.
Poached eggs are an easy method of cooking eggs that doesn’t impart any additional fat (like an egg over easy would). Making them is a breeze. Hopefully this guide will have you poaching fresh eggs in no time.
How to make poached eggs:
- Heat a pot of water to a rapid boil. Turn off the heat and let cool until there are just small bubbles — no big ones.
- Crack one egg into a bowl.
- Place the rim of the bowl close to the water line and slide the egg into the water.
- Set the timer for 3 minutes for a looser yolk or 4 for a slightly firmer (but still runny) yolk.
- When the timer goes off, remove the egg with a slotted spoon.
- Eat and enjoy
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- How to Make a Great Salad | Sarah’s Cucina Bella :: Family Food | February 7, 2009
- The Incredible Egg: Spinach & Cheddar Breakfast Bake with Chicken Sausage | February 9, 2011