Figure 35.
Poaching eggs does not have to require last-minute work. If you prefer, place cooked eggs in bowl with enough ice water to submerge them, then refrigerate for up to 3 days. When ready to serve, use a slotted spoon to transfer each egg to a skillet filled with boiling water. Turn off the heat, cover, and wait 20 to 30 seconds. Use a slotted spoon to remove eggs and proceed with recipe.