Poaching Eggs

There is no better curative when you are feeling queasy than a poached egg. Poached eggs go well with butter, so it is nice to make a piece of buttered toast to serve with the egg. If you are being more formal, cut round pieces of white bread and gently cook them in a skillet in butter until browned on both sides, and then set the poached egg on top. The butter both adds flavor and seals the bread, keeping it from getting soggy.

Poached eggs are best if made with the freshest eggs— because the white of a fresh egg holds closer to the yolk. The white of an older egg forms an amorphous foamy, unpleasant-tasting white mass around the egg that must be cut off. Some recipes suggest adding vinegar to the poaching liquid, but it doesn’t seem to do much. Just bring about 3 inches of salted water to a gentle simmer in a skillet. Break the eggs as close to the surface as possible, and keep the water barely jiggling from the heat. If the yolks refuse to sink below the surface, baste them a couple of times with simmering water spooned over the top surface. The eggs should be ready in 5 minutes or so. Take them out with a skimmer, and use a knife to pare away the loose, foamy white, so the egg has a nice shape. Touch the bottom of the skimmer to a kitchen towel to absorb any water, before putting the egg on a heated plate.