Poached eggs are wonderful. They are made without oil, butter or milk. This is great for people watching every calorie or who are trying to cut back on fat. I love a beautifully made poached egg, it's just perfection. With a little practice you can master the art of making a poached egg. It really isn't difficult even if you don't own a poaching tray. I had a poaching tray at some point when I purchased my first set of good pots and pans, but after moving twice I honestly have no clue where it has gone. No problem though, making poached eggs in a pot of simmering water is super easy. You will agree with me on this, the clean up is a breeze, it's the least messy egg dish to prepare I can think of!
- 1 egg
- 1 tsp vinegar
- 3 slices of baguette
- tsp olive oil
- few pieces of arugula
- handful of pea shoots
1. Bring a saucepan of water to a boil and reduce to medium-low heat
2. Add vinegar to the water
3. Crack one egg at a time into a cup or small bowl and gently pour the whole egg into the pot of water on medium heat
4. Set the timer for 3 minutes for soft eggs, 4 minutes for medium and 5 minutes for firm eggs
5. Take your baguette slices and drizzle some olive oil over the bread
6. Broil the bread slices in the oven or in a toaster oven to brown the bread,
7. Using a slotted spoon remove the eggs from the pot and place in a bowl or directly onto the ham if you're ready to assemble
* adding vinegar to the water isn't necessary but it will help the proteins in the egg white to bind and help with the poaching
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Wife, mother and pilot, with a passion for good food.