You are here. Mount Rushmore National Memorial is open year-round with only the Sculptor's Studio closed from October - April. Visitors in the winter will find far less crowds with the Memorial seeing only 5% roughly of the visitors coming through the gates during December - March that would come through in July or August.
1 Remove the egg: Use a slotted spoon to remove the egg from the water. 2  Pat the egg dry: This is optional as well, but I like to pat the egg dry lightly with a paper towel. 3  Season and eat! 4  Place the poached egg on a salad, piece of toast, or a plate and season to taste with salt and pepper.et me show you how I poach an egg; there's really nothing to it. Pin it. The big difference between an easy poached egg and a slightly more difficult one is your tolerance for imperfection. I admit it's tough to get the perfectly round, satiny smooth poached eggs you see adorning restaurant dishes.
Easy does it so you avoid breaking the yolk. Lower the bowlâs edge into the water so the egg slips out smoothly. 3. Cook the eggs undisturbed for 3 to 5 minutes, just until the white is set and the yolk has filmed over.The longer you cook them, the thicker the yolks become. Lift the eggs out of the pan with a slotted spoon, letting as much water as possible drain off.(If you want to make them look really nice, trim off the raggedy bits with kitchen shears.) Serve right away, sprinkled with salt and pepper. The more the egg jiggles when you shake the spoon, the runnier the yolk is.ips. 1  If you boil an egg in its shell for 6 minutes, you have a perfect substitute for a poached egg. 2  Run under cold water, crack the shell, and peelâgentlyâas you would a hard-boiled egg. 3  You can poach as many eggs as will fit comfortably in the water, so use as large a pan as you need.