But all that has changed thanks to Genevieve Ko’s ingenious poached egg recipe published in New York Times Cooking. In fact, ...

With a delicate, silky white encasing a rich, golden yolk that oozes with every bite, poached eggs are a luxurious breakfast treat. Whether served on hot buttered toast or with hollandaise sauce ...

Set aside. Bring water to a simmer, add some vinegar and gently crack open the eggs. Poach for 3-4 minutes until the whites are set but the yolks are runny. Blend the egg yolks, lemon juice, and ...

Add the vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and ...

You might not have known that you can cook your eggs in the microwave. It's much faster than cooking them on the stove, and it's incredibly easy. More from Lifestyle You might not have known that ...

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. Carefully remove eggs with a slotted spoon, blot dry and ...