Don't be intimidated, we're here to help.
, set it over a small bowl that’s large enough to cover the circumference of the strainer, so things don’t get messy, and crack the egg right in. Give the strainer a light shimmy to help the process, then use a spatula to scrape any excess off the bottom of the strainer and into the bowl.
With the egg still in the strainer, carefully lower it into the simmering water. Use a slotted spoon with your other hand to gently maneuver the whites so they form evenly around the yolk. Once the edges set enough to keep shape , give the strainer a jiggle to loosen the egg before tipping it into the poaching water. You can repeat the process with additional eggs, but make sure they have plenty of room.
Despite the highly delicate finished product, egg poaching is actually an excellent option for make-ahead meals. Simply transfer the finished eggs toinstead of the barely warm water, and they’ll be good for up to 2 hours. For longer-term storage, keep them submerged in the ice water in a resealable container in the refrigerator for up to 3 days. To serve, transfer them to hot water from the tap for 5 to 10 minutes until warmed through.
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