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!
Next Week: Chicken Broth
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. 🙂