Poached Eggs

I mean, how hard is it to poach an egg, Woodhouse?!?

Poaching is done at a water temperature below a boil.  This is critical.  Get the water to a boil and back it down until there are no big bubbles.  

Rolling boil.

Backed down to med.  Small bubbles and about 200F.

Use the freshest eggs that you can.  They will hold together the best.  I didn't.  I'm a rebel who doesn't care. Give the water a swirl and crack the first egg right into the center of the pot.  Some folks crack the egg into a small bowl and gently pour it in.  Go ahead, do that. Did I mention that I don't care.

One in the vortex.

It will swirl around and some of the white will swing away from the rest of the egg.  Feel free to chase it back around the egg, but know that I don't.  Add the second egg.  Cook for about 3 minutes.  

Are there two in there?

Yes, there are.

You should be poking the yolks of the eggs (gently) with a spoon or spatula to make sure that they don't begin to set.  You want 'em runny.  Take them out if they start to firm up.  Go more than 3 minutes if you think that they are too runny.  Given the variability in the temperature, I cannot swear on the time.  Find your own bliss.  This is the art of the poach.

Feel free to remove loose white matter.

When the eggs are finished use a slotted spoon (or pasta server) to remove them to a plate.  

How did that mess in the water turn out like this?

I make poached eggs two at a time in order to present the best product to my victim.  If you want to do more than two at a time, the timing of the poach will be way off.   (Hint, if your breakfast guest will eat without you, serve them first and then make yours.  If they won't, make yours first and give them the hot serving.) 

If you absolutely have to serve lots of eggs at the same time, do this.  Cook the eggs 2 at a time but remove them to a bowl of ice cold water.  After all  have been cooked and cooled,  put the eggs back into the pot for 1-2 min to rewarm them.  

"Losing feeling in my toes..."