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Poached Eggs

  • Yield: Makes 8
Poached Eggs


  • 2 tablespoons coarse salt
  • 8 large eggs


  1. Fill a large saucepan with about 4 inches of water. Add salt, and bring to a boil. Reduce heat to medium. Break one egg at a time into the water. Using a spoon, gently spoon the egg whites over the yolks.

  2. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon. Drain on a paper towel–lined baking sheet. The eggs may be made a day in advance, and stored in cold water in the refrigerator. To reheat, place in a saucepan of simmering water until heated through.

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