Basic Poached Egg
In a medium-sized saucepan, bring 3 inches of water to a boil. Add the salt to help the water boil faster. While waiting for the water to boil, break the egg into a small bowl.
When the water reaches a boil, turn the heat down until it is just simmering. Gently slide the egg into the simmering water and cook for 3 to 5 minutes, depending on how firm you like the yolk.
Remove the egg with a slotted spoon, letting any excess water drain into the saucepan. Use the slotted spoon to gently push aside any “threads” from the egg white. Serve plain or on toast.
Serves 1
For best results, use the freshest eggs possible. To add extra flavor, try poaching the eggs in milk or broth instead of water.
