Perfect Poached Eggs
Poaching Eggs is one of life’s greatest mysteries. And one of those things that just starts your day off wrong when you totally mess them up. So, my tips for poaching eggs go like this:
1. Use a fairly deep saucepan, filled about halfway, and add vinegar to the water, about 2 tbl. I use white wine vinegar, or white balsamic
3. Add a bit of salt
4. Make sure your water isnt boiling. You want it just at a simmer.
So, once you have these things down, crack the egg into a small dish, get fairly close to the water and gently pour it in. I use a slotted spoon and gently swirl the water just to make sure the eggs aren’t sticking to the bottom.
Then cook for about 5 minutes, depending on how cooked you like your egg. Gently remove with a slotted spoon and dab with some kitchen paper to get any excess water off. And your done! This might take a few attempts, especially if you have an awesome electrical stove like me, where it takes 10 minutes for it to go from medium to low, so have patience.
Enjoy with some yummy tomato basil and olive oil and sauteed mushrooms on toast…
Or, if you havent had coffee yet and dont feel like being a fancy pants, just hit it with some BBQ sauce! My other half prefers his this way, and you might too:)