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the perfect poach how to make poached eggs 
Yee-Fan Sun | 1 2 3 

Scrambled, fried, boiled -- these are all fine ways to enjoy an egg. But far and away my favorite way to have my eggs is poached. Combining everything that's good about a fried egg and boiled egg -- that lovely contrast between white and yolk -- with none of the disadvantages of either (greasiness or the need to peel a shell), a poached egg is a heavenly soft pillow of egg goodness.

For a long while, my knowledge of poached eggs was restricted to the Eggs Benedict I'd eagerly order when eating out for brunch, and I assumed that poaching eggs must be a very tricky technique to master indeed. Why else would my beloved Eggs Benedict command the hefty $8 or so price tag for a pair? After mastering the best waffles in the world, perfect pancakes and foolproof crepes, poached eggs and Eggs Benedict remained the one reason why I still found the occasional need to pay someone to make me brunch.

Then one day, I was browsing through The Professional Chef (a must-have resource for anyone with a serious interest in cooking, by the way), when I stumbled across the section on poaching eggs. The description made the process seem so simple that I immediately set out to try it for myself. When that first attempt yielded eggs that were every bit as tasty as the ones I'd been eating in restaurants for years, a new cooking obsession was born.

Want to learn how to make poached eggs in the comfort of your very own kitchen? Here's how…

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