Poached Eggs

In a 10-inch skillet or 2-quart saucepan, heat 2 to 3 inches of water to boiling. When the water comes to a rolling boil, reduce the heat until water is just simmering (bubbles rise slowly and break just below the surface).

Break an egg into a custard cup, small bowl or saucer. Hold the custard cup close to the water’s surface and carefully slip the egg into the water. Repeat with the remaining eggs.

Cook eggs 3 to 5 minutes or until whites and yolks are firm and not runny. Carefully remove eggs with a slotted spoon.