Easy Poached Eggs

"Poaching eggs couldn’t be easier. It’s alsoÂa great low-calorie way to prepare eggsâ??you don’t need to use added fat to cook them, as you would with scrambled or fried eggs. Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast), you can also use them to top a French salad Lyonnaise, bathe them in luxurious Hollandaise sauce in anÂEggs Benedict, or go super healthy and serve them over sautéed greens. My favorite breakfast is one or two poached eggs, served in a bowl (they’re easier to eat with a spoon, you can catch every bite!) and sprinkled with a little truffle salt. The main trick I use when I make themÂis to use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites. IÂcrack the egg into a cup first, then, when the water is at a bare simmer, gently slide the egg into the water. Some people swirl the water and drop the egg into the center. I haven’t been able to get that method to work for me, but if it works for you, great! Here’s a terrific video by my friends Diane and Todd showing their morning ritual of making poached eggs using that method. Cracking the egg into a fine mesh sieve first is another useful method. The sieve strains out some of the thinner whites that can make your poached egg look rather ragged. Do you have a favorite way of making or serving poached eggs? Please let us know about it in the comments! Updated, from the recipe archive, first posted in 2003...."