I can’t even remember the last time I posted a recipe on this blog. And as much as I’m enjoying just making food and eating it, I miss the step by step photographing and creating! Maybe one of these days I’ll manage to actually make something share-able [read: not just random things thrown in a bowl]. For now, I have a lovely tutorial for you!
So I guess this isn’t even a real recipe, but we can pretend I’m a good blogger :-P.
Eggs. I eat a lot of them. They’re one of the most inexpensive, high quality protein options for vegetarians and omnivores alike. They’re low-calorie, packed full of fantastic nutrients – just don’t toss the yolks! That’s the nutrient rich part, not to mention the tastiest. The fat will also help keep you full longer. Yes, it is animal fat, but I’ve read that you’d have to eat hundreds of eggs a day in order for it to really have a negative impact on your health.
I could go on about the nutrition, but I’m not an expert, just a nutrition loving twenty something. So let’s get cooking. There a zillion ways to enjoy your eggs, healthy and not so much – sunny side up, over easy, poached, steamed, scrambled, boiled, etc. While fried eggs are delicious, I often prefer to avoid that extra oil if I can. To me, scrambled eggs aren’t as satisfying, and I hate having to deal with peeling boiled eggs.
That leaves poached – which are my all-time favorite way to enjoy them, plain and simple! Yep, simple. I’m sure if you go online and google how to poach an egg, you’ll get something very similar to what I’m posting here, but I was so proud of myself for getting it right so many times, I had to share! [[full recipe at the end]]
1. Ditch the pot, and grab a small frying pan.
you don’t need more than 2 inches of water, and it will boil faster this way.
2. Fill with about 2 inches water, boil away.
3. While the water is boiling, crack the egg into a cup.
Yes, it’s one more dish to clean, but it means the difference between an egg that stays together and one that doesn’t.
4. Before dropping the egg in, add about 1T of vinegar. Normally I’d suggest white vinegar, but apple cider works just as well.
This helps the egg white stick together – and it really works!
5. Once your water is at a low rolling boil, very gently pour the egg into the pan.
6. Let it cook for about 2-4 minutes. If you’re doing more than one egg at a time, I would suggest staggering them at least 1 minute apart so you don’t stress out about getting them all out at the same time.
A good indicator of when they’re done is look at when the last little bit of the white covering the yolk cooks. Then wait about 30 seconds.
7. Use a slotted spoon to scoop up your eggs.
If you only have a paste spoon like I did, I’d suggest using a regular spoon to transfer to the slotted one to prevent yolk breakage.
8. Let the water drip off, serve and eat it right away!
If you’re like me, you eat eggs for lunch, over a big bowl of grains and veggies.
Check out those perfectly runny yolks.
Or you could grab some toast and make it breakfast. Or dinner. What ever floats your boat.
How do you like your eggs?