how to poach an egg 

today I tried something a little bit different..  I attempted to make a video tutorial.

It  came out pretty shaky, so if you are sensitive to motion, skip the video and just look at the pretty pictures ☺️

Today is ‘what do you want to be when you grow up’ at my daughter’s summer camp ( she’s a counselor)

She headed off wearing my chef hat and it got me thinking…

Random fact- a chef hat has 100 pleats. The pleats each represent 100 ways to cook an egg.

An egg is a perfect food. 1 egg boasts 7 grams of protein. It’s full of amino acids ( all 9 of them, btw) They are super- affordable, versitile and delicious!

I love to poach an egg and place it on top of a salad, then cut into the runny yolk as I’m ready to eat the salad. The yoke acts as a dressing and pairs Amazingly with dark, leafy greens.

Eggs got a bad rap a few years back🎧🎧🎧🎧 ( notice my rhyme? 😂😂)
Eggs, like everything are to be enjoyed in moderation. I usually will he 1 egg with 2 egg whites.  The fat is all in the yolk of the egg. And while it is fat, it contains necessary nutrients that we all need.  I find that by having 1 egg with 2 egg whites, I’m getting the lutein that I need and the extra whites really boost my protein intake!


(I don’t throw the other yolks out, I save them for making ice cream, or stir into my pups’ food )
So here we go….  Basic egg 101
How to poach an egg

A poached egg is made by cooking the egg in boiling water. It’s really quite easy if you have a few basics down.
Start by bringing a pot of water to boil

Crack your egg into a small dish

Note-  I made 2 eggs, one for the photos, one for the video.  If you were going to make multiple eggs, then opt for a wide-mouthed pan at least 3 inches deep.  The wider the mouth of the pan, the more eggs you can cook at once.

Once water is boiling, add a splash of white vinegar.  The vinegar helps coagulate the proteins, making for a nicer shaped cooked egg

Carefully use a fork, start in the center and begin to make a whirlpool

Once you have a whirlpool, slowly pour the egg into the center of the whirlpool.  You can see the egg start to take shape

Turn the temp down to medium-low

Here is where your timing varies.  I like a cooked white with runny yolk.  I have found that just over 2 minutes gets me exactly what I’m looking for.  If you are wanting a more solid yolk, cook for closer to 4 minutes.
Using your spider or slotted spoon

Remove egg from water

Carefully place on a clean paper towel to remove excess moisture

If you are making eggs for a crowd, ( like eggs Benedict on Christmas morning)  you can make mutiple eggs and get them to this point. You can prep everything else and right as you are ready to eat, drop all of the eggs back in the hot water briefly just to heat through.
This is where I like yo season them. I like to use a flavored sea salt.  Some of my favorites are truffle salt, chili-lime salt, or ghost pepper sea salt . And always, always, black pepper 😁

There ya have it!  My favorite perfect poached egg

Love this with arugula fresh from my garden!
SOO.. here’s the video I attempted.  If you get motion sickness, then skip it. I’ll come up with a better video system for future tutorials ☺️😁

😜😜. Everyone has to start somewhere!

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