Have you noticed how everyone is suddenly #putaneggonit? Eggs on pizza, eggs on sandwiches, eggs on pasta…yum. I even saw someone put an egg on a sweet potato! I am so excited about this trend because eggs are a great way to bolster a meat-free meal (full disclosure, I also really, really love runny egg yolks!) Want to add an egg to your veggies?
Here’s a quick lesson on perfectly poached eggs:
You will need:
A medium pot with a few inches of water
One egg, cracked open and placed into a small bowl
A wooden spoon or rubber spatula
A slotted spoon
A small plate, lined with a paper towel
1. Place the pot over high heat and add a splash of vinegar to the water. When the water starts to boil, reduce the heat to maintain a very gentle simmer, and begin stirring the water with a wooden spoon to create a whirlpool. Gently pour the egg into the center of the whirlpool. If you’ve never poached an egg before, you’re going to feel like you’ve done something wrong at this point. Some of the egg white will look stringy and won’t be wrapped around the yolk yet. It’s ok; the whirlpool will help it come together. (If it’s really bothering you, you can gently nudge the white into place with your wooden spoon or rubber spatula before it sets).
2. Let the egg simmer 3-5 minutes or until the white is completely set but still somewhat jiggly. Then, scoop the egg out of the water with the slotted spoon and drain it on the plate lined with a paper towel. Yep, it’s really that easy!
How will you serve yours?