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How To Make Poached Eggs

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

  1. 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.
  2. Crack one egg into a bowl.
  3. Place the rim of the bowl close to the water line and slide the egg into the water.
  4. Set the timer for 3 minutes for a looser yolk or 4 for a slightly firmer (but still runny) yolk.
  5. When the timer goes off, remove the egg with a slotted spoon.
  6. Eat and enjoy

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