Breakfast or lunch- you can add poached eggs to salads, eggs benedict, etc!
This was actually a lot easier than I expected
Ingredients:
1 sauce pan
Water
Measuring cup or small dish
Spoon (preferably with holes)
Eggs
Instructions:
1. Fill sauce pan with about 2 inches of water and bring to a boil.
2. When pot is boiling, bring back down to simmer (there should still be some bubbles but nothing crazy)
3. Crack your egg into measuring cup or small dish and gently place pour out into the pot of water.
4. Let cook for approximately 4 minutes (can do less or more depending on how runny you want it to be)
5. Using spoon, scoop out of the water.
This was actually a lot easier than I expected
Ingredients:
1 sauce pan
Water
Measuring cup or small dish
Spoon (preferably with holes)
Eggs
Instructions:
1. Fill sauce pan with about 2 inches of water and bring to a boil.
2. When pot is boiling, bring back down to simmer (there should still be some bubbles but nothing crazy)
3. Crack your egg into measuring cup or small dish and gently place pour out into the pot of water.
4. Let cook for approximately 4 minutes (can do less or more depending on how runny you want it to be)
5. Using spoon, scoop out of the water.