3 Quick Ways to Cook Eggs

Serve poached eggs on hot buttered noodles or rice. Top with grated cheese or a favourite sauce. Try a condensed cream soup or cream sauce flavoured with curry, mustard, onion or celery. Variations Eggs Florentine: Place poached eggs on a bed of hot, well-seasoned, cooked spinach. Top with grated Parmesan or favourite cheese sauce. English muffin halves or pastry shells may be used as a base. Tip A shallow saucepan with large surface area is best for poaching eggs. For poached eggs with a compact oval shape, use the freshest eggs available. Rapid boiling will cause the egg to break up as it cooks. A few drops of vinegar will keep poached eggs compact. Poached eggs can be made ahead of time and held for up to two days. Undercook them slightly so that the yolks remain runny when reheated. Refrigerate, covered, or store in ice cold water, deep enough to cover eggs, until ready to use. To complete cooking, immerse in barely simmering water for 1 to 2 minutes. Eggs can be poached in dry white wine, chicken broth or tomato juice.