Poaching Eggs

There are a few tricks to poaching eggs. These tricks have worked for me so far. I hope they work for you too. First, boil 3 cm/1.5 inches of water in a medium size pan or skillet (preferably not a deep pot as it is then easier to work with the eggs as they cook). Make sure the water is boiling and not just warm but once it boils, lower the heat and let it cool down to below boiling temperature before you place the eggs into the water. Add a splash of white vinegar - this is the first trick.  Then, break the eggs, and put each one slowly into a small cup, like a ramekin, this is the second trick. Then, bring the ramekins close to the boiling water, gently and slowly pour each egg into the hot water, trying to pour in the same spot. As soon as you pour each egg, scoop all runny streams of egg towards its yolk with a tablespoon. Let the whites of the eggs cook thoroughly, wait for another minute and collect each egg with a slotted spoon. The cooking time will of course vary and depend on how you like your eggs.  They are ready to be served immediately, perfect for an eggs benedict, Turkish way or other.


2 eggs

Creamy, plain yogurt (1 cup)

Chile powder (1/2 tsp)

Garlic (1 clove, minced)

Paprika (1/2 tsp)

Unsalted butter (2 tbsp)

Salt (a dash)

Sliced, toasted and buttered bread or english muffin to serve

All ingredients are per person/per serving.