17 July, 2018
Traditional Poached Eggs For All
If you want a healthy, protein packed meal in the morning (or anytime to be honest), give poached eggs a try. Poached eggs don’t use any fat to cook, still contain the delicious gooey egg yolk of sunny side up eggs, are ready quickly and can be made ahead and held in a fridge to be used at a later time. You can serve these eggs over your favorite carbs such as English Muffins, toast or biscuits or keep it “paleo” by simply placing them upon a sturdy pile of sauteed spinach or collards or kale for a low-carb alternative. For toppings/add-ons, place them upon a slab of Bacon, Portuguese Lombo or Country Ham and of course you top them with your favorite sauce over them, like Hollandaise sauce, for a finishing touch!
There’s a ton of way to cook these now, ranging from the traditional to the now modern sous-vide methods. I say, learn the “old way” before the modern way and you’ll end up appreciating both ways.
Here’s the recipe:
- Slotted Spoon (or equivalent, I use this one)
- 12″ Pot
- Small bowl
- Plate lined with paper towel
- Large Eggs (the fresher the better!)
- White vinegar, 2 TBSP
- Sea salt, 2 TSP + more for seasoning
- Black Pepper, for seasoning
Fill your pot with 3 cups of water and add 2 teaspoons of salt. Bring to a fast simmer. Add Vinegar.
Working one by one, crack an egg into the bowl to allow yourself the opportunity to sift out any shell pieces. Carefully pour the egg into the water. Take a moment to ensure the egg is not stuck to the bottom of the pan by lightly sweeping some water under it with the spoon. Repeat for each egg, making sure to leave at least an inch of space between egg to egg. Cook 3-4 minutes. Remove the eggs with the spoon, allowing it drip excess water before laying them on a paper towel lined plate to dry off. Serve warm upon your choice of vessel, toppings and accompaniments.