Poached Eggs – It’s easy2013-01-07
- Yield : 1
- Servings : 1
- Prep Time : 10m
- Cook Time : 3m
- Ready In : 13m
The big plus about Poached Eggs is it has all the goodness of an egg, without a touch or any fat – oil or butter. This is great for those who supposedly skip breakfast because they think it will help them lose weight.
I love a fried egg, sunny side up, but this is a nice option too, though I usually have it on a buttered bun with a slice of ham or salami. All those additions of course take away from its choice as diet food of course, so you must make your own choices – on a bed of lettuce over brown bread toast perhaps?
Poaching eggs is really simple; it’s all about the timing, that’s all. If you’re going to eat it with other things – toast, beans, hash browns, you should have everything done before hand because you really need to watch a poached egg. Ideally cook just 1 egg at a time.
- 1 egg
- A wide bowl / skillet of water
- ½ teaspoon white vinegar
Bring the water to a boil. Switch off the stove, give it a stir to cool slightly, and then switch on again to as low a simmer as possible.
Add the vinegar. The vinegar speeds up the setting of the egg white so the yolk doesn't go hard first.
Gently break the egg onto a saucer. I find using the edge of a butter knife does the best job. The yolk must stay whole.
Now gently slide the egg into the water and cover immediately.
3 minutes should be the absolute maximum time taken. The yolk should ideally stay a little runny but the white absolutely set but not hard.
Sprinkle with salt and pepper and maybe even a little Tabasco if you like and eat immediately. Enjoy!
A tip: If you have small individual silicon cup cake molds, you can put the egg in and put the mold in boiling water. Make for a pretty shape and is much easier to handle. The egg also un-molds beautifully.