Poached Eggs

One of my goals for 2014 was to learn to poach eggs.

I've tried a few times over the years - swirling the simmering water in a pan, adding a splash of vinegar to keep the egg intact, gently sliding in the egg - but I always ended up losing half the eggwhite in the water.

However, I was determined to master this technique because I really enjoy poached eggs. I often order them when we eat breakfast out, and I was aggravated that I couldn't eat them at home.

Then I found these nifty little egg poachers. They're ceramic non-stick dishes that keep the eggs intact while they cook in the water. I suppose technically the eggs are steamed, not poached, but the result is close enough for me.

First I butter the little pods, then crack in the eggs, I place them in a skillet of simmering water and cover with a lid. I check the eggs after 5 minutes - trying to remember that the whites will continue cooking after the eggs are removed from the pan.

We've enjoyed these poached eggs on toast, on cooked greens, on a bowl of rice, and on roasted root vegetables.

Very satisfying. I'll check that goal off my list.