Today my dad taught me how to poach eggs. Turns out it’s ridiculously easy. I mean they’ll never be Julia Child quality or anything but they are tasty.
Set a pot of water to boiling and add a dash or two of vinegar. This keeps the egg whites from going absolutely everywhere. Dad says he probably put too much water in the pot but whatever.
Once the water is boiling just gently crack the eggs into it.
There will be some weird feathery things but don’t fret.
Use a slotted spoon to scoop out an egg to check it for firmness. Give it a poke to see if it’s as firm as you like.
When you’ve reached desired firmness, scoop ’em out and serve.
We had ours with English muffins, sausage, and fresh tomatoes from our own garden. Mmm …