I have always enjoyed poached eggs. My grandmother used to make them for me when I stayed overnight. Poached eggs with plenty of butter and buttered toast on the side for dipping into the egg yolk. Yum! I still love them that way. What I don’t love is the cheap aluminum or nonstick pans for poaching eggs. Besides the fact that there are some health implications involved in using those, aluminum eggs poachers are a pain to clean up even with plenty of butter!
I’d forgotten about this method I read in a book a few years ago. I didn’t write down the reference but I think I found it in one of Michael Pollen’s books. He’s the one that wrote Food Rules with such nuggets as this: “Don’t eat breakfast cereals that change the color of your milk” and “If it’s a plant, eat it. If it was made in a plant, don’t”. I laugh every time I read that little book. So worth the purchase.
Anyway, back to the eggs. The suggestion was to simply poach eggs in boiling water. I tried that and was very happy with the results. So these are the instructions for the eggs. First crack the egg into a small bowl. I used a small 1/2 cup food storage bowl shown in the picture. Then gently slide the egg from the bowl into boiling water. I adjust the heat so that the water is boiling gently instead of bubbling like a volcano! Then set the timer for 3 minutes. This gives the white time to cook and leaves the yolk still runny. For a firmer egg experiment with how long to allow them to cook. Using a slotted spoon carefully lift the egg from the water and place into a bowl. Add a pat of butter to the bottom of the bowl if you’d like before placing the egg. I generally cut up the egg quickly so the cooking process stops. I don’t want hard poached eggs! If cooking more eggs use a larger pot, but you may want to do them in batches to keep from overcooking. I can’t tell you how much easier it is to clean the pot instead of scrubbing out those little eggs cups!
For variety and a bit more substantial breakfast, poach eggs in homemade chicken stock instead of water and be sure to drink the stock!
- Eggs, preferably from pastured chickens – I buy from friends
- Water or chicken stock – enough for the eggs to be covered
- Butter, optional
- Salt and Pepper or preferred seasoning
- Bring water or stock to boil in appropriately sized pot.
- Place eggs, one at a time, in a small glass container and slip into gently boiling water.
- Adjust heat higher or lower to keep a gentle boil.
- Cook for 3 minutes or longer depending on desired firmness.
- Lift out of water with a slotted spoon and place in a bowl.
- Add butter and/or seasonings.