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Photo, Erik Putz.
We asked friends, family and colleagues which style of eggs they find most intimidating, and the unanimous answer was poached. Everyone thinks there is a trick, like swirling the water, but we find that carefully slipping each egg off a small dish or saucer into barely simmering water works every time.
, for boiling
- FILL a wide pot or frying pan with about 2 in. of water. Add vinegar. Boil, then reduce heat so water is just simmering. Crack an egg into a small dish. Holding the dish close to the surface of the water, slip egg into water. Repeat with remaining eggs, up to 4 per batch. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min for runny yolks. Using a slotted spoon, remove eggs 1 at a time and dab whites all over with paper towel to absorb excess water. Serve on toast with sliced avocado.
Chatelaine Basics: How to poach eggs