Basic Poached Eggs 4 cold eggs
Water, milk or broth In a skillet, saucepan or omelet pan with high sides, bring 1 to 3 inches liquid to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the simmering liquids surface, slip the eggs, one at a time, into the liquid. Cook, uncovered, until the whites are completely set and the yolks begin to thicken, about 3 to 5 minutes. With a slotted spoon, lift each egg out of the liquid. Gently tilt the spoon to allow any liquid to drain from under the egg. Makes 2 to 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
