Egg poaching couldn’t be any simpler. Also, it’s a fantastic low-calorie method of cooking eggs because you don’t need to use additional fat, unlike when making scrambled or fried eggs.
You may use these eggs to top a French salad Lyonnaise, cover them in decadent Hollandaise sauce for Eggs Benedict, or go really healthy and serve them over sautéed greens. They also make a terrific breakfast on their own (with a little salt and pepper and perhaps some toast).
Ingredients:
- Fresh eggs
- White vinegar
- Water
Instructions:
- Fill a large pot with about 3 inches of water and bring it to a gentle simmer. You want the water to be hot, but not boiling.
- Add a splash of white vinegar to the water. The vinegar will help the egg whites coagulate, which will keep the eggs from falling apart.
- Crack an egg into a small bowl or ramekin.
- Using a slotted spoon, create a gentle whirlpool in the water. This will help the egg whites wrap around the yolk, creating a nice round shape.
- Carefully slide the egg into the center of the whirlpool. Let the egg cook for about 3-4 minutes, depending on how runny you like your yolks.
- Using the slotted spoon, remove the egg from the water and place it on a paper towel to drain off any excess water.
- Repeat steps 3-6 with each additional egg.
- And there you have it – the perfect poached eggs! Serve them on their own, on top of toast, or as part of a delicious breakfast sandwich.
Poached eggs are slightly tricky at times to make but they are the best to satisfy your taste buds. If you are an Eggetarian, You will find your Best friend whom you could eat! Enjoy!
