Poached Eggs
I saw eggs being poached on FoodNetwork and it looked so easy. I thought it was also quick, because of the prep/cook time, but boiling water (especially a watched pot because we were hungry) is a slow process.
Bring 3 inches (8 cm) of water to a boil. Reduce to a gentle simmer and add 1 tsp of vinegar. Break cold eggs, one at a time, into a small dish to make sure the yolk is in tact. Gently slip the egg into the simmer water – its important that the water is not at a hard boil because that will separate the . Cook in barely simmering water for 3 minutes for a runny yolk (or 5 minutes for thoroughly cooked through). Remove eggs with a slotted spoon and drain well.
We served them on toast with cheddar cheese and a dollop of my tomato chutney. Absolutely delicious!
FYI I did break one yolk, so I popped that into a mini frying pan, over medium heat for 2 minutes, flipped and let it set for 1 min more on the other side. Just as good.
