19 Nov Poached Eggs

[vc_row][vc_column][vc_column_text]Poaching eggs has always been a terrifying proposition for me. It always seemed really complicated – like maybe only real chefs could accomplish putting an egg in boiling water without breaking it up. But I’ve been on a little health kick recently and darn it if poached eggs aren’t about the most perfect food.

So, I tried the kind of contraption that you put in boiling water and then place your eggs inside. I mean, have you seen how many types of egg poachers there are on the market? It’s pretty obvious that I wasn’t the only one with a fear of poaching an egg.

One of the first recipes I tried out of The New Family Cookbook was one for poached eggs. DJ was out of town and I figured it was a great time to try something new (because I couldn’t be embarrassed when all went to hell).

But it didn’t!

I mean, it wasn’t a work of cooking mastery, but it was an egg…that was boiled…and had a runny center! We’ll call call it good!

And, to be honest, it was so much easier than the contraptions that I’d been working with. Please give it a shot; let me know how it works out for you![/vc_column_text][vc_empty_space height=”32px”]

To be honest, it was so much easier than the contraptions that I'd been working with.

2 tablespoons distilled white vinegar

2 large eggs

Salt and pepper

Seasoning salt

What To Do:

– Fill a 12-inch nonstick skillet nearly to the rim with water, add 1 teaspoon salt and salt and the 2 tablespoons of vinegar. Bring to a boil over high heat.

– Crack eggs into a teacup or ramekin (2 eggs per cup)

– Lower lip of cup into boiling water and tip eggs into skillet. Cover, remove from heat, and let sit until whites are set (about 4 minutes).

– Using slotted spoon, carefully remove eggs, letting water drain back into skillet, and transfer to a paper-lined plate.

– Season with seasoning salt and pepper to taste and serve immediately.[/vc_column_text][/vc_column][/vc_row]