Eggs 101

Poaching pros start with room temperature eggs (warmed in hot, not boiling, water for about 2-3 minutes)—I don’t bother if I’m pressed for time. In a small frying pan, bring 2-3" (5-7.5 cm) water to just above the simmering point. Break an egg into a small cup or ramekin. With a spoon, swirl the hot water in a circle, slip the egg gently into the centre, and cook for 3-4 minutes, until yolk and white are opaque. Remove with a slotted spoon and set on a kitchen towel to absorb excess water. Use a larger pan if you want to poach more than one egg at a time.