Wellness Wednesday: Perfectly Poached Eggs

recent obsession:
POACHED EGGS!

I don’t know why I’ve been avoiding learning to poach an egg all my life.  Maybe because everyone makes it out to be “so difficult”.   I found it to be the easiest thing I’ve recently learned!  Expect to f**k up a few times at first .  But that’s to be expected, it’s just food, no worries.  Before you know it, you’ll be whipping them up with no troubles at all! Practice makes Perfect.

We could spend a lot of time going into the politics around eggs (which I LOVE doing), from cage free to pasture raised or from cholesterol concerns to the perfect protein source…there are a lot of opinions out there around eggs.
My philosophy is: Enjoy everything from nature in moderation (and sure, an occasional apple fritter is fine too!).

I happen to LOVE eggs.  They’re versatile, affordable (well, kind of. $8 farmer’s market pasture raised, ek!) and not to mention, packed with vitamins, minerals and protein.
(However, I would never eat an egg on the airplane, in a random restaurant or from a place I know does not support the humane treatment of animals…see HERE)

OK, HOW TO POACH AN EGG…

What you’ll need:
a slotted spoon
shallow pot of boiling water
paper towels
eggs from happy chickens
distilled white vinegar

What to do:
bring a small pot of water to a boil
lower to a simmer
add distilled white vinegar
crack the egg into a small cup (I used an espresso cup)
slowly drop the egg into the pot of simmering water (I kind of slide it down the side of the pot)
set your timer for 3 minutes
it’s going to look weird and messy in the water- don’t panic
use your slotted spoon to move the whites towards the yolk, keeping the shape looking somewhat uniformed-ish
in the meantime, place a paper towel on a plate
in 3 minutes the egg is cooked (or when the white part of the egg looks firm and not runny)
remove the egg with your slotted spoon to the paper towel to dry for a bit
season with salt and pepper

(if making more than one, you can add eggs 30 seconds apart)

Recipe for above picture: I roasted a sweet potato, chopped greens and almonds in ONE dish in the oven while I made the egg.  If you can do simple math you can learn to cook entire meals in ONE dish.  Oven at 400.  On a large cookie sheet bake the sweet potatoes (I poke with a fork and wrap them in foil).  When the potato has 12 minutes remaining, scoot them to one side of the pan and add the chopped broccolini and kale (tossed with evoo and sp) along with the almonds. (I feel silly for even explaining this)

ENJOY!

Whipped it up again for a late lunch yesterday.  Earrings off, computer aside… hello deliciousness!!!! Think I’ll make it again today!

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