Wednesday, October 6, 2010

Egg Week: Poached Eggs

Poached Eggs

1 slice of toast
1 egg
splash of distilled vinegar
salt and pepper

Bring a pot of water with a splash of vinegar to almost a boil. Crack an egg into a small bowl. With one hand, use a spoon to create a whirlpool in the simmering water and with the other hand drop the egg into the center of the whirlpool. This helps to keep the egg together. Cook for a few minutes. Drain on a paper towel. Serve with toast and salt and pepper. For best results, use fresh eggs, like chickens in your yard fresh. Again, not sure why that is?

Die yoke, die!

Poached eggs are new to my life. Had I known what I was missing.... you don't even want to know. Fun fact: no fat required in this cooking method! Unless, of course, you want to butter up your toast. I won't judge.

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