Just so we’re clear, I do know how to properly poach eggs. I also know how to properly fry eggs. magasin uggs pas cher en ligne However, I am a rebel to my very core and so I combine the two in order to make semi-poached eggs. puma homme iphone 7 phone cases sparkly pink *insert cheering crowds here* Since we are often drowning in eggs (thanks to our very own overachieving hens), I serve semi-poached eggs almost daily. doudoune moncler pas cher Josh usually eats six eggs a day and prefers them to be semi-poached. personalised iphone 6 cases While I used to make semi-poached eggs in a cast iron skillet, I use my nifty Teflon pan now and I am never going back. new balance pas cher 2018 Even though my cast iron skillet is well-seasoned and virtually nonstick — eggs are like kryptonite on cast iron. I used lots of oil to keep the eggs from sticking. With my trusty new Teflon pan, I need no oil or melted butter. ugg pas cher I simply crack the eggs into the pan, cook them, and then they slide right out of the pan without any coaxing or pleading or oil. iphone phone case 7 So how does one semi-poach an egg? Three steps. ugg zalando Are you ready? (Raise your hand if you are now singing Skynyrd’s “Gimme Three Steps”?) *raises both hands*
Step 1: Heat eggs in the skillet. iphone 8 case beer Allow to cook until the whites become firm.