For the past two days I've been trying to perfect the poached egg. I Googled "poached egg recipe" and of course, there were a lot of them. I settled on the most straightforward (and shortest), explanation on how to prepare the poached egg (and not to mess it up). Well, I think I was successful. Sure there are much prettier poached eggs out there but I'm pretty happy with the one I made for this morning's breakfast. I sprinkled a tiny bit of chili pepper over the egg, and ate it with a low carb tortilla. What do you think?
The following technique for poached eggs is the one I used and is taken from the site, Simply Recipes :
- Fresh eggs
- 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
- Shallow saucepan with cover
- Slotted spoon
1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.