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By: Martha Stewart Everyday Food

Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner—you can even make them in advance. Just follow our basic steps and you'll turn out excellent results every time.

Easy Poached Eggs

Makes 3 to 4 Servings

Total Cook Time: 10 Minutes

Note: If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape.

Click over for the step-by-step guide. 

In a 12-inch straight-sided skillet, heat two inches of water over medium heat until bubbles cover the bottom and side of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.

Cook eggs, undisturbed, until white is just set and yolk is still runny, three to four minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.

Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving. 

Make-Ahead Tips: You can refrigerate poached eggs for up to three hours, on a parchment-lined plate. To serve, heat water in skillet according to instructions in step 1 (above); gently add eggs and cook just until heated through, 30 to 45 seconds. Remove eggs and blot as directed.

For more great recipes and how-to's check out Martha Stewart Everyday Food. 

Photos Provided By: Johnny Miller for Everyday Food