POACHED EGGS
The word poach comes from the French pocher which means to place in a pocket. Properly poached, the yolk is pocketed smoothly in the white. Breaking each egg into a saucer before slipping it into the water is gentler than cracking it directly in, and prevents mishaps.
Oil
Water, milk or broth
Eggs
Lightly oil a saucepan. Add enough water to fill 2 inches deep. Heat to boiling over medium-high heat. Reduce heat to keep water at a simmer.
Break eggs, one at a time, into dish, then slip each egg into water, holding dish close to water’s surface. Simmer 3 to 5 minutes depending on desired doneness. When done, lift eggs with slotted pancake turner or spoon onto absorbent paper. Drain and trim edges, if desired.
Eggs Benedict, recipe on [page 7].