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Poached Eggs

  • servings: 4

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Ingredients

  • 4 large eggs

Directions

  1. Step 1

    Fill a medium bowl with iced water; set aside. Fill a large wide saucepan with about 4 inches of water; bring to a boil. Reduce heat to medium, so water is barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water, letting egg slide into the water. Using a spoon, cover yolk with some of the egg white; repeat with remaining 3 eggs. When eggs begin to become opaque, carefully transfer eggs using a slotted spoon to iced water to stop cooking. Trim edges with a small knife or scissors to create a uniform shape.

Source
Martha Stewart Living, March 2006

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Reviews (1)

  • Katey Kryszpin 9 Mar, 2013

    great