This week’s edition brought to you by poached eggs. I can’t stop making these suckers. So good and deceptively easy. Try ’em out this week with these simple directions:
1. Bring 3-4 inches of water to a gentle rolling simmer, so water is just slightly bubbling. You don’t want the water to be violently boiling. Then, add a touch of vinegar.
2. Crack an egg into a small bowl. Dip the edge of the bowl into the water and slowly let the egg fall into the water and DON’T FREAK OUT. It’s gonna look a little weird in there for a bit, but let the water do it’s cooking and it’ll be fine.
3. Let the egg cook for about 4 minutes for a runny yolk (longer for a firm yolk) then remove with a spoon onto a paper towl.
4. Season with salt and pepper and place on top of freshly baked wheat biscuits (preferebly)
Perfectly runny yolks are my love language.