If you have a little vinegar, and a small pot, you can have the most glorious poached eggs. Do you need silky golden yolk slipping away from a firm white? Don’t get me started!
Poaching away. Happily.
Adorned with a stripe of salt and black pepper.
Lately, I have been thinking about lowering my fat intake by just a little bit. Having fried eggs all the time is no path to glory. So I thought I might try poaching eggs instead. Many many ugly eggs later, victims of my experiments, I realized I needed perhaps to actually learn how people do it. I got a serious bee in my bonnet after fixating on …Lisa’s… eat, drink and be a fat bastard photostream on Flickr, where she displays her first proper set of poached eggs. I was totally inspired! After a few more tries, I feel like I have it down to a science!*
- 2 eggs; (about $.16)
- water in a pot, enough to cover the eggs by 1/2″ or so – about 2 cups;
- 1 tablespoon of vinegar (the very cheapest distilled or apple cider is fine – mere pennies, if at all).
Bring the water to a boil. Shut off the heat. Wait until the bubbles stop. Add the vinegar. Crack each egg carefully and slip them in. Wait about 5 minutes, if you like them a teensy bit runny (as I do). Fish them out of the pot with a flat spatula. If you have some roasted garlic or garlic butter lying about, drop a teaspoon or two on the eggs. I like my poached eggs with some pita bread (about $.10 per pita) – costs less if you use regular bread (shown above with a toasted white roll). Lot of goodness for less than fifty cents. Enjoy!!!
*With practice, it’s totally multi-tasking friendly. For example, the other day, I started the water, made a short phone call, checked email, plopped in the eggs. I was done with the eggs at the end of the call!