Poached Eggs

Ingredients

• Cooking oil or shortening (optional)
• 1 to 2 teaspoons instant chicken bouillon granules (optional)
• Eggs (2 per serving)

Instructions

1. Lightly grease a saucepan, if desired, using a 2-quart pan for 3 or 4 eggs or a 1-quart pan for 1 or 2 eggs. Add water to half-fill the pan; stir in bouillon granules, if desired. Bring water to boiling. Reduce heat to simmering (bubbles should begin to break the surface of the water).
2. Break 1 egg into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space.
3. Simmer eggs, uncovered, for 3 to 5 minutes or to desired doneness. Remove with a slotted spoon. Season to taste with salt and pepper.
4. Poacher-cup directions: Grease each cup of an egg-poaching pan. Place poacher cups over the pan of boiling water (water should not touch cup bottoms). Reduce heat to simmering. Break 1 egg into a measuring cup. Carefully slide egg into a poacher cup. Repeat with remaining eggs. Cover and cook for 4 to 6 minutes or to desired doneness. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.