So sometimes the most basic thing can be the hardest one to do. A long time ago in high school my teacher gave me some of the best advice ever. “Keep it simple stupid” this advice holds true with everything especially cooking. I have tried to do this in the kitchen, the more complicated the dish the more chances to screwing it up are. Poaching eggs should be fast and easy, and when done right a poached egg is a great addition to most meals. You start with a flat pan add in around an inch of water and bring it to a boil, keep the heat high and crack the egg into the water. I keep the water boiling at a high temp as the egg turns white I take a spoon and put the hot water on top of the yolk. After around 90 seconds I take the egg out of the water and that is it.
