This is a simple method for one or more poached eggs. For more than 8 eggs, choose a wider pan With the heat turned off and covered, the eggs gently poach in 4 minutes--or longer for a more set yolk. I do not use any vinegar in the water because I find it flavors the eggs too much.
Fill a wide pan fitted with a lid with about 4 inches of water and add the salt. Bring to a boil and crack the eggs into a measuring cup and set aside.
When the water comes to a full boil, turn off the heat but keep the pan on the burner. Quickly but gently slip the eggs into the water one at a time. Cover and set a timer for 4 minutes.
Use a slotted spoon to lift one of the eggs from the water and check for doneness with your finger. The whites around the yolk should feel firm while the yolk gives and wobbles. If the whites are loose, leave the eggs in the water for about 1 minute more. (For anyone who prefers the yolks more set, leave the eggs submerged in the water for 1 to 4 minutes more, then check again.)
Boil water in a pan with a few pinches of salt and a few tablespoons of white vinegar.
I carefully crack each egg into a small bowl and slip it into rolling boiling water, turn off heat and leave in for 4 minutes (might be less not at elevation).
Pull each out with a slotted spoon and pat dry a bit then place on Benedict base.
Copyright 2021 Lynne Curry