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
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.