Perfect
Poached Eggs
are firm on the outside with golden liquid centers.
A poached egg is cooked without the shell.
Before sliding the eggs into the pot, the water should be barely at a simmer.
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This is where I used to get hung up and ruin several batches of poached eggs.
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Use Cold Eggs:
this will keep your timings consistent.
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On a gas stove, you can simply turn off the burner, cover, and let it rest.
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