• Poached: Pour enough water into shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well.
• Hard-cooked: Arrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 20 minutes. Drain and run cold water over eggs for 2 minutes. Peel off shells.
• Soft-cooked: Cook in same way as for hard-cooked eggs, but let stand in cooking water for 4 to 5 minutes or until desired doneness.
Microwave scrambled eggs for one or two
• In microwaveable bowl, whisk 2 eggs with 2 tbsp (25 mL) milk or water. Microwave, uncovered, at High, whisking every 30 seconds, for 1 to 2 minutes or until set but still moist and creamy.
• Serve in split pita breads with salsa or chili sauce, or on a toasted English muffin layered with slices of ham and cheese.
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