PERFECT POACHED EGGS 3 quarts water 2 tablespoons kosher salt Large eggs (as many as desired) Combine the water and salt in a large saucepan and bring to a boil over high heat, then reduce the heat to the lowest setting Carefully break the eggs into individual small bowls or cups Carefully tip one egg into a fine-mesh strainer set over a bowl and allow the excess white to drain, swirling the strainer gently You should be left with the yolk surrounded by tight egg white Gently lower the strainer into the water, then tilt the egg out into the water Repeat with the remaining eggs Allow the eggs to cook, swirling the water occasionally to keep them moving lazily around the pan and gently turning them, until the whites are fully set but the yolks are still runny, about 4 minutes To serve immediately, pick up the eggs one at a time with a perforated spoon and transfer to a paper-towellined plate to drain briefly Serve Or, to save the eggs for later, pick up the eggs one at a time with a perforated spoon and transfer to a bowl of cold water to chill, then store submerged in the water in the refrigerator for up to days To reheat, transfer to a bowl of hot water and allow to stand until warm, about 15 minutes HOLLANDAISE SAUCE For many aspiring French chefs, great hollandaise is the bane of their existence Far removed from the gloppy, greasy stuff you get at the typical diner, or worse, the powdered “just add milk” cafeteria version, a true hollandaise is creamy and rich, impossibly smooth, and perfectly well balanced with the flavors of eggs, butter, and ... with the yolk surrounded by tight egg white Gently lower the strainer into the water, then tilt the egg out into the water Repeat with the remaining eggs Allow the eggs to cook, swirling the. .. occasionally to keep them moving lazily around the pan and gently turning them, until the whites are fully set but the yolks are still runny, about 4 minutes To serve immediately, pick up the eggs one... Serve Or, to save the eggs for later, pick up the eggs one at a time with a perforated spoon and transfer to a bowl of cold water to chill, then store submerged in the water in the refrigerator