Perfectly Poached Eggs
October 5, 2017
Poached eggs may seem like one of those “fancy” things you order at your favorite breakfast spot. They seem hard to make or too time consuming to do at home, but guess what? Poached eggs are actually really simple to make. If you can boil water, then you can poach eggs. I promise.
I like poached eggs with avocado and rice cakes for a quick and healthy dinner or paired with PCOS-friendly pancakes on the weekend!
2 eggs (the fresher, the better!)
Dash of apple cider vinegar (or white wine vinegar)
Salt, pepper, and parsley flakes, to taste
- Crack your eggs into a small bowl.
- Set about 2 inches of water on the stove in a large non-stick skillet or stock pot over medium heat.
- The water should heat until large bubbles form along the bottom, but should not simmer or boil. If you can stick your finger in the water without burning yourself, it’s just right. (Be careful about testing this out, though.)
- When the water is ready, add the splash of vinegar and stir vigorously with a slotted spoon. It creates a little vortex so when you drop in the eggs they wrap around themselves to make the little pouch. The vinegar is to help the eggs stick to themselves easier. I’ve tried it without and still got my eggs to adhere, but I noticed my water was extremely cloudy so it was hard to see inside. I do think the vinegar helps.
- Using the cup, lay the eggs into the swirling water gently, but quickly. Don’t drop them into the pot or else they’ll come apart. It’s kind of like putting a goldfish in a tank. Nice and easy.
- Set a timer for 5 minutes and DON’T TOUCH THE EGGS. Just let them sit and do their thing. (no touching)
- When the timer goes off, use your slotted spoon to gently lift an egg at a time from the water. You may have to lightly detach it from the bottom of the pot, which is why it’s handy to use non-stick. If you’re not sure if they’re done, the yolk should have a little jiggle to it and the white should be completely cooked. You can test the yolk by lightly tapping with your finger. I sometimes leave them in a minute or two longer just to have a nice blend of texture with a thicker liquid yolk. You’ll figure it out over time what you like best.
- Arrange eggs on a plate. You could blot the egg on a tea towel if it’s too watery. If any little tendrils are left hanging on the egg just slice them off to make it look neat and pretty. Sprinkle with a bit of salt and fresh cracked pepper (and parsley flakes for some visual pizazz) and enjoy!
Serves 1, 2 if you’re sharing!