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Poached Eggs




Source of Recipe


internet


Recipe Link: http://www.aeb.com

1. In saucepan or deep omelet pan or skillet, bring 2 to 3 inches of water, skim or 1% low-fat milk, reduced-fat broth, tomato juice, wine or other liquid to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water�s surface, slip eggs into water.
2. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any rough edges, if desired.
3. There are many types of �poaching� gadgets: rings and egg-shaped, colander-like holders to corral eggs as they cook in liquid; tiny pans and nonstick pan inserts with egg-shaped cups for steam-cooking eggs held above the liquid; even steam-poaching electric egg cookers. The rings can also be used for fried eggs. Most electric egg cookers steam-cook eggs in the shell, too, and some have flat inserts for cooking fried or scrambled eggs. The easiest poaching method requires only a saucepan and a slotted spoon.