- 4 cups water
- 1 teaspoon salt
- 2 large eggs
- In a large skillet or medium sized sauce pot. Boil water.
- Add salt to boiling water. Lower flame to simmer.
- Using one egg at a time, crack the egg into a small bowl. Carefully add to simmering water.
- Repeat the process as in Step 3 with the other egg. Cover the skillet until whites are set.
- After four minutes, remove the cover. Using a skimmer slotted spoon, remove poached eggs.
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