Poached eggs are rare. If you order a poached egg in a restaurant, it can be a crap shoot. Sometimes the yolk is solid through, sometimes the yolk and the whites are runny. Yuck. But a perfectly crafted poached egg is a beautiful thing.
All the whites should be cooked through with just the bare rim of the outside of the yolk tender and opaque, leaving the center of the yolk a golden lava flow. Hubba hubba…
Sprinkle your poached eggs with a little salt and pepper. Add 3 dots of a little herb olive oil on top, and that, my friend, is a fine… fine thing.
But here’s the kicker. Poached eggs are not hard to make! I seriously would like to yell that from every house top in every city. And they go with just about all leftovers or simply on a piece of toast. If everyone could start their day with one of these babies over a bed of leftover marinara (pictured) or cauliflower au gratin or baked avocado (my personal favorite), the world could be a better place.
Julia Child suggests nesting several into a spinach soufflé for a decadent surprise. Why not in the middle of a quiche? How pretty and delicious would that be?
These are the perfect ‘make ahead’ little treat. Make a whole bunch at one time. Put them on a paper towel in an air tight container and they’ll last for 5 days in the refrigerator. Bring them back to life by setting them in simmering water for 2 minutes. Et voila!
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
- small sauce pan
- slotted spoon
- paper towel
Fill the pot with 1 1/2 to 2 inches of water and bring to a rolling boil. Add the vinegar.
Take the pot off the heat. Swirl the water in one direction with the spoon. Creating a vortex in the middle.
Carefully lower the egg into the middle of the vortex. Cover with a lid for 4 minutes. No peaking!
Remove the poached egg 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 and pepper 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 1 minute.
A small sauce pan will keep the whites closer to the yolk and not disperse all over the place and the vinegar helps bind the proteins (egg white) to the yolk keeping them from feathering and flaking away.
Vinegar: any vinegar will work. It's the acid that helps bind the whites to the yolk. No vinegar at all? Substitute a little fresh lemon juice instead.