Poached Eggs

Oxmoor House
2 servings


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3 cups water
4 eggs


Lightly oil a 1 1/2-quart saucepan; add water, and bring to a boil over medium-high heat. Reduce heat to keep water at a simmer.

Carefully break eggs, one at a time, into a small saucer; gently slip each egg into water, holding dish close to surface of water. Simmer, uncovered, 2 to 3 minutes depending on desired degree of doneness. Remove eggs with a slotted spoon, and drain on paper towels; trim edges, if desired. Serve immediately.

Created date

February 2010