Poached Eggs

From The Modern Family Cookbook

Grease the bottom of a shallow pan, add water to a depth of at least 2 inches and heat to simmering. Break eggs one at a time into a saucer and slip into the hot water, reducing heat as low as possible, so water does not even simmer. Do not crowd the eggs. Cook very slowly until the white is firm and the yolk filmed over. Then lift the eggs out carefully, one at a time, with a slotted spoon or pancake turner, permitting them to drain thoroughly. Place each egg on a slice of hot buttered toast to serve. Regular egg poachers or muffin rings give the cooked eggs a rounder shape.

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