A lesson in poaching.

Stone and I love having poached eggs for dinner. In fact we usually have them once a week at least! We like to put them on toasted english muffins with avocado and salsa. But, since all of our things have been in storage I have been without my egg poacher, which, is the only way I know how to make poached eggs. I knew it was possible to make it in boiling water and that they actually came out prettier (by the way, I am ALL about presentation when it comes to food) I just was afraid to try. Anyway, I found this description along with photos (which is always helpful) here and thought I would share with you. If you have never tried them for dinner, you should :)

Fill a saucepan 3 inches deep with water, add the vinegar, and bring to a boil. Crack your egg into a coffee mug and set aside. While the water is coming to a boil combine your chopped herbs, garlic, a dash of olive oil, and set aside.

Once the water has come to a boil, shut off heat and gently slide the egg into the pan. Cook 3-4 (or more depending on how you like your yolk!) minutes.

When the egg is finished cooking, remove it with a slotted spoon, and pat dry.

1 comment:

Anonymous said...

Genius! Wow, I've never been able to successfully poach an egg in water like that! I've gotta go try that now... thanks!

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