I’ve been a little obsessed with poached eggs lately. They are so delicious & healthy and have a softer consistency than a fried egg. Whenever I fry my eggs, I always feel a little vulgar as well, even though I don’t actually fry them in fat. Eating a poached egg however, always leaves me feeling very refined.
- Bring about three inches of water close to a simmer in a large saucepan.
- Drop a splash of vinegar in the water (this will help “tighten” up the egg- or at worst, give you a false sense of confidence). Crack one egg into a small bowl (this makes it easier).
- Carefully slide the egg into the water.
- Using a spatula, help the egg keep its shape and allow the white of the egg to envelope the yolk.
- Boil for about three minutes.
- Use a slotted spoon to gently scoop up the egg, and set it in a bowl. Wait for about 30 seconds, and then using a paper towel, swirl the bowl around to drain the water “run-off” (sounds appetizing, huh?) and dab. Some people like to drain the egg on the paper towel, but I always worry that it’s going to stick to the paper!
Goodbye little Poachie. I mean, you’re cute and all, but I can poach four eggs in three minutes on my own, and well…. you’re just holding me back.