How to Poach Eggs: or, another way to eat that most delicious of foods
I used to honestly believe I’d never be able to poach eggs without some kind of act of God. Then, in Costa Rica, a lady from Canada who commands tank fleets for a living showed me how to do it on a stove with inconsistent heat in a pot big enough to feed a small army, and the clouds parted - yet another amazing way to eat eggs.
Bring 2-3 inches of water to a rolling boil. Get liberal with your vinegar, add at least two tablespoons, if not more, to that water. This will help keep your eggs together. Crack in those oh-so-tasty organic eggs, trying to keep them close enough to the water that they don’t splash. Push them around gently with a slotted spoon to make sure they don’t stick to the bottom, and give ‘em about 5 or so minutes to cook. The more “done” you like your yolks, the longer you can leave them in. Remove with a slotted spoon and make sure to drain the water or you’ll get “egg soup” instead of just tasty, tasty eggs.
Serve with a generous helping of bacon, seasoned with salt and pepper or hollandaise sauce, and enjoy!