How To Poach an Egg

Here's How:

1. Pour water into a large skillet to a depth of about 2 inches.
2. Bring to a boil.
3. Break an egg into a cup.
4. Carefully slide the egg from the cup into the boiling water.
5. Add as many as 6 eggs to the water.
6. Immediately reduce the heat so the water barely moves.
7. Cook for about 4 minutes, or until the yolks are still runny but the whites are firm.
8. To test, lift an egg out of the water with a slotted spoon and gently press the thickest part of the white with a finger. If it feels firm to the touch, it's done.
9. Drain lightly, season and serve.

Tips:

1. For perfectly round eggs, trim with scissors.
2. Poach eggs in advance by slipping into a bowl of cool water. Refrigerate for up to 24 hours. To reheat, place the eggs in hot water for about 10 minutes. Drain well before serving.

What You Need:

• Large skillet
• Water
• Egg(s)