Perfectly Poached Egg

Would you look at the size of that egg? There were two yolks in there.  Good old organic, farmers market eggs.  I think it's good luck to get two yolks...

For whatever reason people are scared of poaching eggs.  They will scramble them, but poaching them is uncharted territory that is to remain uncharted.  Unless it involves Eggs Benedict, then  Bring.  It.  On.  I won't argue that, a little benny does a body good.

Here are some insanely easy tips and tricks that make poaching an egg easy and fool proof, every time.  Flawless, really, just like my skin was as a 9 year old.  #theglorydays (calories didn't exist then either, heaven.)

Equipment you will need:

• A small sauce pan
• A slotted spoon

This is the approximate water level, in case you don't have an idea of what 2in looks like.  Pretty sure you do though.

Ingredients:

• About two inches of water in your sauce pan
• 1-2 T of vinegar (just plain, white distilled)
• Eggs!  I usually eat 1 or 2, I wouldn't poach more than 2 at a time per small sauce pan
• Salt & Pepper (optional)

Directions:

• Bring the water (in your sauce pot) to a boil, and then turn it down to a simmer
• While the water is heating up, crack your egg into a small drinking cup, like a 6 ouncer.  See the pic...this just makes it easier when it's time to start cooking

I was multitasking...hence the olives on the cutting board, and the beets in the background

• Pour the vinegar into the simmering water, don't measure it, just give it a quick splash
• Let the water come back to a simmer

Look for small bubbles, you don't want them so big that they break up the egg white

• Pour the egg into the simmering water/vinegar (see how easy that was? thank god you put it the cup first, #fewf).  Here's a play by play:

• No touchy for two minutes.  You can set a timer for this if you want, I don't, but I should.

It just brings itself back together!  The vinegar does that.  Don't ask me why.

• Use your slotted spoon to scoop that sucker out of the water

Oh Helloooooo

• Give the spoons a few taps on the edge of the pan to shake off the excess water, and serve it up

Serving suggestions:  On toast with melted cheese. On a tortilla with a smashed half of an avocado and salsa. In soup.  On top of mixed greens.  On top of just about anything that feels almost like a complete meal, but that is still missing a little something