Eggs. So versatile, healthy, packed with protein and vitamins and tasty- now who can beat those facts? You can prepare them in so many ways, that you will never get bored.
Now, most people will prepare scrambled eggs because they are so easy to prepare. For the more daring you can make sunny side up, sunny side down, hard boiled, soft boiled, omelette or one of my favorite, poached.
Many people enjoy going to brunch and ordering the famous “Eggs Benedict”-poached egg with Hollandaise sauce. It’s very silky, smooth taste is worth the weekend out meal for late morning, early afternoon meal, but why wait? Poached eggs are the easiest egg to prepare. Really!! All you need is a medium pot, water, 1 tablespoon of vinegar, a slotted spoon and of course, an egg. What’s nice about this style of egg is-no added calories, just the goodness of the egg.
Once you have the egg cooked, 3 minutes in water, you can now be as creative as your imagination may take you. I served mine over some mixed salad greens and a few crumbles of feta cheese. Why, because that’s what I had and it was a great way to start my busy day.
So don’t get all flustered or scared thinking you cannot poach an egg, because you can. Just follow my easy steps and you can impress any guest that may be joining you for your next “egg” meal. Enjoy!
Dropping the egg into the water
removing the egg with a slotted spoon
placing the egg on paper towel
Poached Egg
Ingredients: Serves 1
- medium pot filled 3/4 full of water
- 1 tablespoon vinegar (white distilled)
- slotted spoon
- paper towel
- farm fresh egg
- salt and pepper to season
Preparation:
Place a 3/4 filled with water pot on the stove. Add the vinegar to the water. This will help bring the egg whites around the yolk. Crack the egg into a small bowl and set aside. Bring the water to a soft boil. Once it comes to a boil, using your slotted spoon create a whirlpool in the water. Carefully add the egg into the water, trying to add the whites in first. Set your timer to 3 minutes and continue soft boiling. Set a paper towel on a small plate. After 3 minutes, carefully remove the egg with the slotted spoon and place on the paper towel. Allow the excess water to absorb. Remove and season with salt and pepper.
Yvette's Gourmet Kitchen 
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well I just wanted to say that I read this post with interest because I have eaten more eggs this last year than I have in the last decade combined. mmm – such a great protein. I have not tried it with vinegar – but I have made poached eggs with olive oil and salt added – to get he healthy fat and some salt – 🙂 – and I usually make a batch of 4 eggs and then share some of the leftover water (which has a bit of egg – now I see because I did not have vinegar in there) but I share it with my doggies – they love it so much! anyhow, I also saw on ” Diners, Drive-Ins and Dives” where they called poached eggs some “chickens in the pool” – ha!
Thank you for your comment. The reason for the vinegar is not for the taste, it does not alter the taste of the egg. It is to help pull the egg white around the yolk. I season the egg after I remove it from the water. Always delicious and fun to make.
well, I did get that from your post – cos you noted that the vinegar does that to the whites…
but thanks for noting it just in case – 🙂 –
but I am definitely going to have try it – thx….
🙂 You are welcome, enjoy!
Looks like a delicious morning meal, or anytime of the day!!!!
Thank you Tom! Maybe a nice morning meal I can prepare for us
yum
:))