At some point during my adult life, I became someone who wakes up at 6:30 a.m.
Rising early has forced me to re-evaluate my views on breakfast.
Poached eggs are a white whale for cooks of all experience levels.
Everyones got their pet methodStrain off the excess whites!
Add some vinegar to the water!
Make a water vortex!but none of these things simplify the process.
Complicated, overly-fussy techniques are, to my eyes, diametrically opposed to the perfect simplicity of poached eggs.
Rather, I watched him do it.
Hed stroll back into the kitchen clean-shaven, retrieve the toast, and plop the eggs on top.
Nothing to itand a nice memory.
(He sounds dreamy.
Great catch-and-release work, Alice!)
Heres how to do it.
After three minutes, take the lid off and inspect your eggs.
Large eggs will be just about done; jumbo eggs might need another minute or two.
Transfer your eggs to buttered toast or a plate.
Serve with salt and pepper, because hot sauce is for fried eggs.
Any residual stragglers can be neatly sliced off by pressing the spoon against the side of the skillet.
Third, this method makes scaling a cinch.
As with all egg cookery, tweak the temperature and duration as needed to suit your tastes.
Theyll cook a bit faster, so check in after two minutes.
This story was originally published in 2018 and updated with new information on 2/27/2020.
