POACHED OR DROPPED EGGS
Poached eggs are a classic breakfast dish, known for their delicate, runny yolks and perfectly cooked whites. This simple recipe uses a gentle poaching method to create elegant eggs that are delicious on their own or served on toast. The rich, savory flavor of the eggs combined with the simple preparation makes this a satisfying and comforting meal. Serve with a sprinkle of salt and pepper for a truly delightful experience.
Ingredients
- 2 each Large eggs
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- to taste Salt (For seasoning)
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Instructions
- 1Fill a medium saucepan with 4 cups of water and add 1/2 teaspoon of salt. Bring the water to a gentle simmer over medium heat. The water should be hot but not vigorously boiling (about 200°F or 93°C).
- 2Crack each egg into a small, wet saucer. Gently slip each egg into the simmering water. The whites should begin to cook immediately. If the water is boiling too vigorously, reduce the heat. Use a spoon to gently dip the water over the eggs to help the whites cook evenly.
- 3Cook the eggs until the whites are firm and the yolk is still runny, about 3-5 minutes. Use a slotted spoon or skimmer to carefully remove the eggs from the water, allowing excess water to drain. Serve immediately on toast and season with salt to taste.
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