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