Saturday, January 21, 2012

Easy Poached Eggs

I guess this is the week where I start trying to poach things.  I love eggs any way, really, but I think poaching is my new favorite.  Also, as I have poached eggs like maybe once in my life, I can say with all certainty that this is an amazing method.  I pulled the poaching method from Simply Recipes' poached eggs method.  And I paired it with some of my favorite foods...whole wheat toast, a soft blue cheese, and fig spread.

Also it snowed here last night!  Shockingly this is the first real snow we've had in DC since the weird Halloween snow.   So we went with Cody to the dog park, and so I'll post more of them after the recipe!  .

Although I apologize, I didn't take pictures of the process of cooking the eggs.  But it's pretty easy to follow

5 C water
2 eggs
2 t red wine vinegar
1 piece of bread
2 slices of blue cheese
1 T fig spread
Cracked black pepper and salt for seasoning

In a small saucepan heat up the water on medium high heat until it is almost boiling, but not boiling.  If it boils, turn the heat down.  Add the 2 t of red wine vinegar (although really, you can use any vinegar you want, or no vinegar at all...the vinegar helps the egg whites stay together though).

Crack an egg into a small cup.  Carefully, pour the egg into the water, putting the cup basically at the surface of the water.  Just don't burn yourself.  Once the egg is submerged, use a spoon to move the egg whites closer to the egg yolk.  Repeat for each egg.  Then cover the pot with a lid, turn off the heat, and leave to cook for 4 minutes.  While the eggs cook, toast the bread, spread the fig spread, and add the cheese.  Nom nom.

Et voila.  Perfectly poached egg!  Remove the egg one at a time with a slotted spoon.  Crack some black pepper and some salt on the egg, and a little bit of salt on top of the cheese.  This was a delicious breakfast!

And here are the gratuitous Cody/dog park/snow pictures.

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