- A bunch of asparagus
- Eggs, as many as you like (I prefer free range, with the deep yellow yolk!)
- Salt and pepper to taste
- Bend the asparagus and discard the ends where they naturally break.
- To a frying pan, add a small amount of water and boil.
- At the same time, fill a pot of water and set to a low boil.
- Add the asparagus to the water, and cover to steam for 4 or 5 minutes (until they are nicely softened but not mushy).
- Meanwhile, to the lightly boiling / simmering pot of water, gently break the eggs into the water. Allow to cook for 2-4 minutes.
- Perfect poached eggs will still have a runny yellow yolk, before it has begun to become hard-boiled. This may take some practice. The amount of time depends on how hot the water is. Also, if it is rapidly boiling, the bubbles with turn the uncooked egg into a giant mess. No boiling!
- Some people prefer to break an egg into a bowl and then gently pouring the egg into the water. Also, some people recommend adding a shot of white vinegar to the water, as the acidity helps to keep the egg together.
- An obviously easier way it to get a set of egg poachers. :-)