Food: The Perfect Egg

I've never made poached eggs. Which is weird because I love them, and I'm obsessed with breakfast items to the point that I once spent three weeks trying to invent new ones. (For my bold, if ultimately unsuccessful, breakfast brûlée, go to time.com/recipe.

I think I haven't tried to poach eggs because I want to keep them special. As a kid, I'd wake up excited whenever my grandmother was in town, knowing she'd prepare two perfectly poached eggs for me--dark yolk oozing across shiny soft whites, soaking into lightly toasted bread--something my mom never got right. This was...

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