monday morning :: perfectly poached eggs

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.


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