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.
Servings
1Serving
Cook Time
6Minutes
Servings
1Serving
Cook Time
6Minutes
Instructions
  1. 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.
  2. 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.
  3. 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.