Still getting the technique perfected for poached eggs. So far I've learned:
- Get a pot of water to a boil. Then reduce to just barely a simmer (or less). Some people add a TB of white vinegar (to prevent the egg from separating? I haven't gotten this to work yet)
- crack each egg into a ramekin or cup
- Gently pour the egg into the hot water. Cover pan, set timer to 5 or 6 minutes. Make sure hte water doesn't boil.
- When done, fish the egg out with a strainer or slotted spoon.
Then put the hot poached eggs on top of salad, wiht a vinaigrette dressing. Here I also added hot black rice and roasted mushrooms.