Eggs are a versatile option for breakfast, lunch and dinner. You can eat them fried, boiled, scrambled or poached. To reduce the cooking time and the effort it takes to cook a poached egg ...

Article continues below Yet, for all its elegance on the plate, nailing the poached egg is something many home chefs find daunting. The pitfalls are plenty – from whites that spread like a ghost ...

Who wants to be stuck in the kitchen while the kids hunt for treasures left by the Easter Bunny? Avoid missing out on the fun ...

One poached egg offers almost the same calories like a boiled egg, which is around 65-68 calories. As we know that it is cooked in water, it is fat and high in protein and makes for a perfect ...

Remove the crab cakes from the oven and transfer to a large serving platter. For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil.

Transfer to a plate and season with salt ... Reduce heat to low, so that the water barely trembles, then crack in two eggs. Poach until whites set but yolks remain runny, 2-3 minutes.