The key ingredient in classics like eggs Benedict and this asparagus dish
, a warm poached egg with a gooey yolk is easier to make than it seems. Just follow these five simple steps.
Ramekin or small bowl
Let eggs come to room temperature (or at least warm up slightly after
taking them out of the refrigerator). Fill pan halfway with water, or just enough water
to cover an egg, and add a small splash of vinegar (about 1 Tbsp.). Bring
water to a boil, then turn heat to medium-low so water stays at a bare simmer.