Poached Eggs

Preparation info

    • Difficulty

      Easy

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Method

Use very fresh free-range eggs at room temperature and a wide shallow pan. A frying pan is quite deep enough, a sauté pan is perfect.

Fill the pan three-quarters full with water, bring to a full rolling boil, and then turn it down to a simmer. Break the eggs, one at a time, into a cup, and slide them into the simmering water, holding the cup over the egg for a few seconds to stop it fro