Serve poached eggs on cooked spinach, hot buttered noodles or rice. Top with grated cheese, a cream sauce flavoured with curry, mustard or onion, or a tomato sauce.
- 2 eggs
Stove-top Method: Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well.
Microwave Method: Pour 1/3 cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs and slip into water, one at a time. Pierce yolk membrane with fork. Cover with plastic wrap, leaving small steam vent. Cook until white is set and yolk is cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Drain and serve.
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Inside Cooking Ep 148: Poached Eggs
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