The Perfect Poach

Nothing says vacation breakfast quite like a couple of perfectly poached eggs…

Poached Eggs on Toast with Tomato, Arugula & Dijon. Paired with Nature's Path Waffles, Fruit & Yogurt.

Now I know poached eggs are intimidating. More so if you’ve tried once and failed. In fact you probably shudder at the very thought of the frankenstein-like creature you created in your pan, with its creepy egg white tendrils & gloopy bursted yolk. But I swear to you the perfect poach is in your future…And with it, a limitless array of potential brunch options.

The Healthy Hipster’s Perfect Poached Egg Method:

  1. Break your eggs into small cups, bowls or mugs & set aside.
  2. Bring about 1-2 inches of water to a boil in a pan (use one with a tight fitting lid) along with about 2-3 tbsp white vinegar.
  3. Once boiled, add a pinch of salt to the water.
  4. Carefully place your eggs into the water directly from the cup or bowl. Don’t dump it, just immerse the lip of cup in the water and let the egg flow out on its own.
  5. TURN THE HEAT OFF.
  6. Cover your pan and set a timer for your desired amount of doneness. This may vary based on your stove but in my experience 3 minutes for soft, 4 minutes for medium & 5 minutes for hard. I always set mine for 4 minutes, and the result is perfect every time. Play with the timing to suit your taste.
  7. Scoop out with a slotted spoon. If desired, give the egg a slight rinse under warm running water to remove any hint of vinegar. I often skip this step – i like the tartness!

ENJOY! I’m off to enjoy my first cuppa coffee, check out the beach & another beauty day on the Island…

 

 

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7 Comments

  1. Hey! I just found your blog – it’s awesome! I’m having so much fun reading your healthy recipes and posts…I can’t wait to get some whole eggs so I can try out your poaching method. I’ve never tried it, but I’ve always heard it can be quite intimidating! If mine come out anything like the way yours look…it’ll be so worth it!

    Reply
  2. Sweet lookin’ breakfast! Can’t wait to see more photos from out east…I have never been east of Montreal!! Haha.

    Reply
  3. Karina Etzler

     /  May 29, 2012

    I’ve tried at least 4 times to poach an egg since reading this a couple months ago, the egg whites always turn into ghostly bits floating all over the water. I didnt put any vinegar in the water and I’m not sure if it would make a difference, help!
    oh and I love your blog and it has inspired me to keep up a healthy diet, Thanks!

    Reply
    • Glad you’re enjoying the blog! As for the important issue of your eggs: amazingly that vinegar makes ALL the difference. It keeps the whites together and the weird floaty white tentacles at bay! If the vinegary flavor bothers you just scoop out the egg with a slotted spoon and rinse it quickly under warm water. And voila! Non ghostly eggs! Let me know how it turns out 🙂

      Reply
      • Karina Etzler

         /  July 30, 2012

        Wow the vinegar really makes a big difference! My eggs turn out near perfect now and poaching is my new favourite way to eat eggs, thanks again!

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