EAT
THIS
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4. B
reak cold eggs into
a ramekin or into small cups or
measuring cups, one at a time.
Make sure not to break the yolks.
5. W
ith a long-handled spoon, gently stir the water in a circular
motion to create a gentle whirlpool. While the water is still gently
swirling, carefully add the eggs to the water, cooking no more
than 2 at a time. Slide them in, don’t plop them. Remember to be
gentle! Cook for about 3 minutes, gently nudging the eggs with a
spoon to keep the whites close to the yolk.
HUFFINGTON
06.23.13
Poached eg