Poached Egg Recipe - Easy, healthy, and delicious! Not to mention a great use for leftovers. | www.lakesidetable.com
- 2 eggs
- 1 teaspoon white vinegar
- salt & pepper to taste
- really good olive oil, light or flavored with herbs
- small sauce pan
- small bowl
- slotted spoon
- paper towel
Simmer 1 1/2 to 2 inches of water, white vinegar, and salt in the small sauce pan. A small sauce pan will keep the whites closer to the yolk and not disperse all over the place and the vinegar and salt help bind the proteins to keep them from feathering.
Crack the egg over a small bowl into the palm of your hand. Let the thin white run into the bowl and try to keep the thick white with the yolk in your hand. The older an egg is, the more the white will thin out.
Swirl the simmering water with your spoon. Carefully lower the egg into the middle of the vortex. Cover with a lid for 3 minutes. No peaking! Remove with a slotted spoon and place on paper towel to take off any extra moisture.
Put your beautiful poached egg on top of warm toast, english muffin, or warmed up leftover marinara. Add salt, pepper, and olive oil to taste.
Remember you can make these ahead. In an air tight container, they will last 5 days in the refrigerator. Bring them back to life by putting them in simmering water for 2 minutes.
Special thanks to Heather Mumma for coming over and giving me the finer points of egg poaching and for being my hand model. 🙂