I've been trying to get the hang of poaching eggs. I've been incrementally getting better, but then I found this method, which I found worked quite well. I used a large (14") straight-sided skillet. I put in about 1 1/2" of water, a teaspoon of coarse sea salt, and 1/4 cup rice wine vinegar. Bring the water to a good boil, then remove from heat. I previously broke the eggs into ramekins. It is generally advised that it takes the freshest eggs to get them to poach right. When the water reduces to a simmer, gently pour the eggs in. I could comfortably get three eggs in the pan, I think with practice I can easily get in four. Cover the pan. I let it sit for 7 minutes, and my yolks were mostly solid. Next time, I will try 5 minutes. Shape-wise, these were the best poached eggs I've made. I will definitely be working this method again.
Ancho Chili Polenta and Black Bean Hash2 cups Ancho Chili Polenta, cubed
1 cup cooked black beans
1 large green onion, minced
1 tsp. minced garlic
2 tbsp. olive oil
In a skillet, heat olive oil over medium-high heat. Fry polenta cubes until golden brown. Add garlic and onion, cook until tender. Stir in beans, cook until heated through.
Serve with a poached egg on top.