Prepare poached eggs by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the less likely the white is to spread and become ragged. These tender and delicately set eggs form the basis of many dishes. Some familiar examples are eggs Benedict or Florentine, and poached eggs used as a topping for corned beef hash. In this Chef’s Tip, learn the proper technique to creating professional results in your own home.
