Poaching eggs brings me back to my childhood. Among my toys was an aluminum egg poacher that poached 4 eggs at a time. You set it in a shallow pan with water that was brought to a simmer. My mother loved my poached eggs. Soft and warm. Over the years I have poached eggs, sometimes with an egg poacher and sometimes like this recipe.

Ingredients

Eggs, 1 to 2 per person

Water

Preparation

For this, I use a regular skillet and a large metal serving spoon. Fill the skillet half full of water and bring to a gentle boil. Reduce heat to a simmer. Crack an egg into the large metal spoon. Gently lower the egg into the simmering water. As the eggs cook, use the spoon to lift hot water over top of the egg. Cook to your preference. We like our yoke hard, so 4 minutes cooking time sufficed. Gently scoop the egg out and tilt the spoon to drain any water.