Poached Eggs

There is a method to poaching eggs that has been around forever. My sister-in-law is an expert at it, she swirls the water before she adds the eggs. You take a saucepan or skillet and fill with water to about 1 ½ to 2 inches, bring it to a boil then a simmer. The eggs are taken out of the shells, put in a small bowl then slipped into the water. They are supposed to stay together – I wouldn't know as I have never been able to accomplish this. Mine look like egg drop soup. I know it can be done – I've eaten poached eggs at truck stops and Madonna Inn in San Luis Obispo. I've seen my sister-in-law Mari do it. It's an art form and is peculiar to only those people who throw food around the kitchen and it all comes out as the most wonderful meal one has ever eaten.

So I say this: BUY AN EGG POACHER AND FOLLOW THE DIRECTIONS. It beats wasting eggs. And if you are one of those gifted poachers whose eggs come out looking like works of art – I applaud you!!! I'm not one of them.