In a 12 inch skillet, heat 2 inches of water over medium heat until bubbles cover the bottom and side of pan. Crack each large egg into a separate small bowl (without breaking yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
Cook eggs, undisturbed, until white is just set and yolk is still runny, about 3-4 min. Use a rubber spatula to gently release eggs from the bottom of the pan if necessary.
Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water.
Originally Submitted
6/24/2010
0 Out of 5 from
0 reviews
You can add this Poached Eggs recipe to your own private DesktopCookbook.
