Poached Eggs
In this recipe, learn how to make perfectly poached eggs with a simple technique that results in beautifully cooked eggs with runny yolks and firm whites. A delicious addition to any meal, these poached eggs are versatile and can be enjoyed on their own or added to other dishes. The process is straightforward, and with a little practice, you'll be able to create a breakfast or brunch staple that impresses friends and family alike. Enjoy these perfectly poached eggs warm and seasoned with salt and pepper for a delightful start to your day.
— Constant Cookbook
Ingredients
- 8 eggs
- Salt and freshly ground pepper, to taste
Instructions
- Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup, cover the pan and cook to the desired doneness, 2 to 4 minutes; repeat to make 8 poached eggs.
- Transfer the eggs to individual plates, season with salt and pepper, and serve immediately. Serves 4.
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