The wonderful, light, delicious poached egg. This egg dish is simple to prepare and yields a light

The Poached Egg

breakfast, lunch or dinner.

Always start with fresh eggs. Cooks will tell you to crack your egg into a custard cup or bowl before transferring to the water. I’ve been at this a long time, so I crack mine directly into the boiling water.

• If you have a small skillet, add at least 1-2 inches of water. If you are cooking with a saucepan, add at least 3 inches of water.
• Place saucepan or skillet on high heat and bring water to a boil. To keep the white of the egg from spreading in the water add a teaspoon of white vinegar or lemon juice to the water before adding egg.
• After adding the egg to the water, turn heat down to a simmer.
• I cook my egg for 3 minutes, basting the egg with a spoon as it simmers. Gently stir the water around the egg to keep from sticking to the bottom of the pan. You can cook your egg for 4 – 6 minutes if you like your yolk thick or cooked through.

How to serve your poached egg,

• Well I remove my egg from the water after 3 minutes with a slotted spoon.
• I place my egg on a piece of toast and sprinkle with a tablespoon of grated cheese, tonight I used my left over apple smoked Gruyere cheese I used in my Barley, Leek Gratin recipe.
• I sprinkled a little Kosher salt on my egg and enjoyed with a slice of cinnamon/sugar toast, and a glass of white wine.

Now I can deal with the snow