Poached eggs aren't always easy to make, but this new trick will make you want to master them. Apparently, there is a way to store poached eggs in a refrigerator for up to two days, so you can make a batch of them in one go for fuss-free breakfast.
This is supposedly an old restaurant trick, but it's the first we're hearing of it. The Kitchn writes:
It's actually quite easy: after poaching the egg you take it out with a slotted spoon and put it in an ice bath. When the egg has cooled you can take off any wisps of egg white with your paring knife. After that you simply return the poached egg to the ice bath and put it in the fridge. The egg will be OK to use for up to two days in the fridge, but best just overnight.
When you're ready to eat the egg, you put it back in a simmering pot of water for about a minute and it's ready to serve. Ta-da!
Needless to say, this means you still have to poach the eggs perfectly. In case you are struggling with that, there's a foolproof method with a metal mesh strainer, and we recently discovered that mini mason jars can make poaching eggs easy.