Easiest way to poach an egg? Small pan with lid, a few cm of boiling water (enough to cover the egg) and a splash of white vinegar (helps the whites not spew out everywhere). Crack egg into a teacup and slowly lower egg into the water. Turn off heat and cover with a lid for 3-4min until whites are all set. Scoop out with a slotted spoon and let any water drip for a few seconds so it doesnt make your bread mushy. When cooking eggs (scrambled, poached, fried etc) you only ever want to use low to medium heat to preserve the fats in the eggs (monounsaturated fats are quite heat sensitive).
Posted on: Mon, 17 Jun 2013 23:05:51 +0000
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