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Poached Eggs recipe | | Ingredients
Water
2 to 4 Nellie's Nest Cage Free Eggs
Salt & Pepper
Directions
 Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently.
 Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.
 Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. Sprinkle with salt and pepper. Serve immediately.
Poached eggs are perfect for dieters. Try them on whole grain toast or English muffin.
For a light lunch or dinner, serve poached eggs atop steamed vegetables, such as tender asparagus. The soft yolk provides a built-in sauce.
Indulge in Eggs Benedict, made with poached eggs and velvety rich Hollandaise Sauce.
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or "angel wings" in the water.
Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
Do not poach eggs ahead of time and hold them in the refrigerator.
Milk, broth, tomato juice, wine, even a pot of simmering soup, can be substituted for poaching water. Eggs will pick up color highlights from some liquids.
Adding vinegar or salt to the water to enhance coagulation is not necessary and can flavor the eggs.
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