Use to make Easter Waffles Florentine.
- 6 large eggs
Carefully crack eggs in a large bowl. If any yolks break, remove and replace them with a new egg.
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.
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.
SourceThe Martha Stewart Show, April 2011