Poached Eggs
Poached Egg Recipe - Easy, healthy, and delicious! Not to mention a great use for leftovers. | www.lakesidetable.com
Ingredients
- 2 eggs
- water
- 1 teaspoon white vinegar
- salt & pepper to taste
Equipment
- small sauce pan
- slotted spoon
- paper towel
Instructions
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Fill the pot with 1 1/2 to 2 inches of water and bring to a rolling boil. Add the vinegar.
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Take the pot off the heat. Swirl the water in one direction with the spoon. Creating a vortex in the middle.
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Carefully lower the egg into the middle of the vortex. Cover with a lid for 4 minutes. No peaking!
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Remove the poached egg with a slotted spoon and place on paper towel to take off any extra moisture.
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Put your beautiful poached egg on top of warm toast, english muffin, or warmed up leftover marinara. Add salt and pepper to taste.
Recipe Notes
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.