I have to admit this to you… I’ve never tasted this recipe. It smells so darn good and it’s so simple, but the final product has never passed these lips.
The reason is that I’m highly sensitive to eggs, but my husband isn’t and he LOVES poached eggs! My clients love poached eggs. It’s ridiculous how much people love them and yet so few people make them. Eggs are an excellent source of protein and other nutrients which are too often fried. Poaching gives the eggs a wonderful taste and allows them to be a ‘lighter’ form of protein to consume.
Remember, eggs are naturally gluten-free and can be eaten any time of the day, be it for breakfast, lunch or dinner! You can even add poached eggs to a bed of salad greens and enjoy that way. And for those of you concerned about eating the yolk…remember, your body needs fat in order to produce hormones (which are critical to you being a functioning human being). This is one of those good fats.
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Poached Eggs
Ingredients
Instructions
- Gently crack open the egg in a small bowl and discard the shell. In a small pot, bring water that is deep enough for the egg to sit in (probably 3 to 4 inches) to a near boil. If the water begins to boil, turn the heat down so that it is at a nice simmer.
- Add vinegar and then gently slide the egg into the water. Use a slotted spoon to keep the egg from sticking to the bottom of the pan as it begins to cook as well as gently maintaining the egg white to cook near the egg yolk. Continue to cook for another 4 to 6 minutes depending on how well done you want your egg yolk. Remove egg from water and season to your tastes.
- Note that you can cook more than one egg at a time in the pan and you can cook them in advance to eat over a salad later in the day by storing in the refrigerator.