Poached Eggs

Poached Eggs

These are so easy, and are the best! I love, love, love poached eggs. We mostly eat them on buttered English muffins, but this seed bread made for a lovely backdrop. You can fuss a lot with poached eggs, swirling the water just so, boiling them just perfectly, etc, etc. Or you can do it my way, which is to just cook the damn things and get on with it. Sometimes maybe they are not perfect, but most of the time, it all works out very nice.

Boil about 3 inches of water in a medium sized pot. Add about ½ tsp of salt and ½ tsp of vinegar (don’t have to be precise).  Crack the egg and gently pour it into the boiling water. This will look like some sort of egg drop soup. Don’t panic. Set the timer for 3 minutes. Keep it on a medium to low boil. You may want to skim off some of the white foam on top just to see in the pot. Get out a slotted spoon and a bowl. When the timer goes off, fish the egg or eggs out of the water and put them in the bowl. When you are ready to eat them, put them on the English muffin, toast or plate and dig in. 

I often cook up to four eggs at a time like this. If you do this many at once, you may need to cook them for four minutes. Once you’ve done this a couple of times you can get the hang of picking them up with a slotted spoon (without breaking them apart) and giving them a little jiggle to see if they are cooked enough for you. 

To see more of my work: http://www.smcintyre.com/