The Perfect Poached Egg...What's Your Method?
We have chickens, so we eat eggs. Poached is my favorite style of cooking them. A lot of people say that they have trouble poaching eggs and there's all kinds of contraptions out there to, "help make it easier." Personally, I find it's the easiest way...just a pot of water, no fat used, easy clean up. Here's my method:
Start a pot, or sauce pan of water on high. Add some salt. When the water starts to simmer, swirl it around with a large, slotted spoon and crack the eggs into the center vortex of the "whirlpool." Turn the heat down so that the water doesn't boil, just simmers. Cook the eggs for about 2-3 minutes. (They're ready when the whites are opaque and they no longer jiggle loosely.) Left them out carefully with the slotted spoon.
~ C