Poached Eggs

Ingredients :

  • 2-4 eggs
  • water, for boiling
(Food Measurement)

Cooking Procedures :

  1. Fill a medium bowl with iced water.  Set aside.
  2. Fill a large wide saucepan with water and bring to a boil.  Reduce heat and bring to a good simmer.  Make sure there is at least 6 inches of water for the eggs to poach.  There may be some eggs that fall apart, so it is best to do a few extra here.  Take each egg and lay it in your hand on a towel.  With a knife, cut off the thick end of the shell, making a large enough hole for the egg and yolk to come out of.  Then, pour the eggs carefully into the simmering water (or break an egg at a time into a small heatproof bowl; gently tip the bowl into the water and letting the egg slip into the simmering water).  Repeat with remaining eggs.
  3. It should take about 2 to 3 minutes to cook, until the whites becomes opaque and are set but the yolks are still runny.  Carefully remove egg with a slotted spoon and plunge them into iced water to stop cooking.
  4. Trim edges with a small knife or scissors to create a uniform shape.  Transfer to a serving dish.

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