There is nothing more sinfully delicious, or, guilt-free than a poached egg. I love to break the silky yolk over toast, pasta, potatoes, or just about anything! Now I know you might think you could never pull this off, but with a little practice, you’ll be poaching eggs in no time.
First, you’ll want to fill up a pot with a few inches of water. Add a splash of vinegar – this helps hold the egg together. Then, heat up the water to just below the boiling point. If you’re not sure when that is, you can wait till you see one or two bubbles and then lower the flame to bring the temperature down. Next, crack open an egg into a dish. With a spatula, swirl the water in a circular motion and then slide the egg into the water. This whirlwind helps to keep the egg together by wrapping the white around the yolk. If some of the white breaks off, it’s ok. Just leave the egg alone. Don’t worry if the egg falls to the bottom of the pot, it will come up once it sets. Turn the fire off, cover the pot and let the egg sit in the water bath for exactly four minutes. Uncover the pot and remove the egg with a slotted spoon onto some paper towels.
NOTE: poached eggs can be made in advance. Just add to hot (but not boiling) water for a minute or so to reheat.
Uses: Serve over hashed browns, creamed spinach, bread or toast, or any other food of choice!