A brunch staple, Poached Eggs are used in many breakfast dishes. A great source of protein, low in fat and simple to make….you will want to whip them up every single day for your slice of avocado toast.
I don’t know what it is this year but I’m still on a breakfast/brunch kick. It’s like shopping, once I start….I can’t seem to stop. And with #BrunchWeek coming up in early May, I’ve been recipe testing brunch recipes like nobody’s business. Eggs, toast, pancakes, waffles….I’ve been eating it all. And growing a bit of a food belly along with it. I’m dressed in my running gear at the moment in a feeble attempt to get my butt to the gym or the road or at the very least….the gym parking lot. Any of those goals would be better than what I’ve done in the previous weeks.
I’ve been eating a lot of eggs the past week….hard boiled, pickled, poached….all in an attempt to load up on some protein and cut back on some sugary carbs. Eggs are easy, they’re tasty and if you’re into runny eggs…they’re rich and buttery. Poached eggs were tricky for me when I was learning to cook. I had an egg poacher that was supposed to make this task simply but the eggs “baked” to the sides of the little well and were impossible to remove. It was a mess. Then I tried that “whirlpool” method everyone talks about and the egg whites spun wildly out of control so I was left with a tiny little egg yolk and a pot full of, what looked like, egg white soup. Not so awesome. So…..I tried my own way and left the water still. Just slightly bubbling and added a bit of vinegar to help the egg proteins come together quickly. Guess what, it worked.
So, I’m sharing this method with all of you in this short video….because I’m a visual learner and I like to see how things are done. And I’m trying to build my new YouTube channel…..so, subscribe if you want to start seeing the new recipes in your inbox….mmmmkay? I know once you try MY method (which I think is the most widely used method other than that whirlpool) you will make poached eggs weekly for your family. They’re great in this Steakhouse Eggs Benedict with a bit of blender hollandaise. And they’re even MORE amazing in this Southwestern Eggs Benedict. Or you can just perch them on a slice of avocado toast. The choice is your’s….what will it be?
- 1 teaspoon vinegar
- 2 large eggs
- Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir. Crack each egg into a separate ramekin or coffee mug. When the water is still (do not boil), slowly tip the egg into the water. Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn't stick to the bottom of the pan. Once the egg yolk is set, remove the egg to a plate using a slotted spoon. Serve immediately.