The Perfect Poached Egg
Posting this recipe by popular demand!
I love a runny yolk and a poached egg is one of my favorite ways to get there. It’s a super healthy and satisfying way to cook an egg. For me, a single intact egg (poached, fried, or sunny side up) feels way more satisfying than one scrambled egg (seems so small and sad to have just one scrambled egg).
I ran through this process in my instagram story. I’ll save it as a highlight, so you want live action of me doing every step check it out (good for the visual learner!). There is a link to my fitness ‘gram at the footer of every page here on the site.
Equipment needed:
SLOTTED SPOON (important!), teaspoon measuring spoon, medium saucepan with lid, ramekin or small bowl (one per egg).
Ingredients:
1 tsp salt
3-4 tsp distilled white vinegar
1 or more eggs
Suggested additions:
Avocado, toast, sausage, etc.
Directions:
Fill medium saucepan about 2/3 full with water
Add 1 tsp salt and 3-4 tsp distilled white vinegar to the water, cover pot and bring to a boil.
While water is heating up, crack an egg into a ramekin. You can do a few eggs in one pot, just crack them into separate bowls or ramekins.
When water is boiling, take your slotted spoon. Use the handle to create a whirlpool in the water. Drop the egg(s) one at a time into the center of the whirlpool. Turn stove off and cover. Set a timer for 3 minutes.
After three minutes, remove each egg from the water using the slotted spoon. Let the water drain off of the egg for a second or two, maybe over the ramekins, before placing on a plate with your meal.
Enjoy!
Egg in a ramekin + recommended side!!
A good poach