| Plus: Our all-time favorite egg recipes. View this email in your browser | Manage newsletter preferences COOK THIS NOW Green Sauce and Spam Benedict If you don't make fancy brunch dishes at home because you're nervous about poaching eggs, please know you're not alone. I'm a sunny-side-up girl not because I prefer the method but because I break the yolk every time I try to go over-easy. I thought that if I couldn't master the flip, poaching was definitely outside my wheelhouse—but recently I learned that the trick is to just be gentle, and now I'm a Benedict machine.
Forget what you've read about whisking your boiling water into a vigorous whirlpool or spiking it with harsh white vinegar. To successfully poach an egg, the key is to immediately reduce the heat of the water to the very lowest setting possible as soon as you tip the egg into the pot. The white will set evenly in about three minutes, during which time you can gently stir the water around it to keep the round shape. I pile my poached eggs on English muffins with crispy Spam and green sauce (don't knock it 'til you try it, it's a salty-savory-herbaceous dream), but if you celebrate nailing the technique with some old school ham and hollandaise, I totally understand.
Yours in eggs, VIEW RECIPE What We're Talking About Easiest Week Ever: A Super-Flexible Meal Plan for Tired Cooks A super-flexible—and truly easy—meal plan that gives you a break from deciding what to cook for dinner. Read More ► Everything You Need to Organize Your Kitchen for Fall It’s time to whip your fridge and pantry into shape. Read More ► Our 97 Best Egg Recipes for Brunch, Dinner, and Anytime Sometimes, you want more than a simple scramble. Read More ► Trending Recipes Chilaquiles With Bacon, Eggs, and Cheese View Recipe ► Perfect Pesto Pasta View Recipe ► Banana-Stuffed French Toast View Recipe ► Lemony Salmon and Spiced Chickpeas View Recipe ► Breakfast Pizza View Recipe ► Sinangag (Garlic Fried Rice) View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox. This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
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