Breakfast

Poached Eggs

I have always enjoyed poached eggs.  My grandmother used to make them for me when I 100_6282_optstayed 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!

Poached Eggs
Author: Let’s Eat
Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Ingredients
  • 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
Instructions
  1. Bring water or stock to boil in appropriately sized pot.
  2. Place eggs, one at a time, in a small glass container and slip into gently boiling water.
  3. Adjust heat higher or lower to keep a gentle boil.
  4. Cook for 3 minutes or longer depending on desired firmness.
  5. Lift out of water with a slotted spoon and place in a bowl.
  6. Add butter and/or seasonings.

 

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