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Poached Eggs

Use to make Easter Waffles Florentine.

  • Yield: Makes 6
Poached Eggs

Source: The Martha Stewart Show, April 2011


  • 6 large eggs


  1. Carefully crack eggs in a large bowl. If any yolks break, remove and replace them with a new egg.

  2. Fill a large deep saucepan with water and heat over medium-heat until it comes to a low simmer. Stir water to create a whirlpool and carefully add eggs to saucepan. Let eggs cook, undisturbed, until whites are just set, 3 to 4 minutes.

  3. Using a slotted spoon, carefully remove eggs from water and transfer to a paper towel-lined baking sheet. Gently pat eggs dry. Using kitchen shears, cut whites around yolks to separate.


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