Farm-Fresh Poached Eggs

01Method

1. 1

   Pour water into a wide pan to a depth of about 3 inches and bring to a boil over high heat. Once boiling, reduce the heat until the water is just below a simmer with no visible bubbles.

2. 2

   Crack the eggs into a ramekin. Carefully transfer them into a soup ladle, then gently tilt the ladle so the eggs slide smoothly into the water.

3. 3

   Time the eggs for 3 minutes. Using a slotted spoon, lift them out one at a time and give each a gentle shake to check that the whites have fully set. If needed, return to the water for an additional 30 seconds. Serve right away, seasoned with salt and pepper — the yolk should flow freely when broken.