Now I make them all the time!
Ive always ended up with stringy egg water and a bruised ego.
But all that has changed thanks to Genevieve Kosingenious poached egg recipepublished in New York Times Cooking.
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However, her recipe has a few other unique recommendations that are also worth mentioning.
You cook them for 15 to 20 seconds only.
Reduce the heat to medium-low to yield a gentle simmer.
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Cook them for three to six minutes, depending on how firm you like your yolks.
I topped a chefs-style salad with mine when I tried the recipe, and they were delicious.
Thats ideal for a festive weekend brunch.
Keep them in a warm water bath until its time to serve them.
