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Easy Poached Eggs

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Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads, such as the Frenchsalad Lyonnaise, or sandwiches, or just served simply with toast and a little salt and pepper. Here are a few of our methods for how to poach an egg.

INGREDIENTS

  • Fresh eggs
  • 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)

Equipment needed

  • Shallow saucepan with cover
  • Slotted spoon

METHOD

1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.

4 Lift eggs out of pan with a slotted spoon.

One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.

Alternatively, the truly easiest way to make poached eggs is with anegg poacher.

Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.

Spinach Frittata

According to theWikipediaa frittata is "a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. ...

Zucchini Ricotta Frittata

Did you know that yesterday was "Dump Your Extra Zucchini On Your Neighbor's Doorstep Day"? According to our local newspaper it was, though I think they may ...

Tuscan Scrambled Eggs

I honestly don't know if they serve scrambled eggs this way in Tuscany, but ever since we started making eggs this way, pulled fromTuscany: The Beautiful Coo...

Zabaglione

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Poached Egg and Bacon Salad - Salad Lyonnaise

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French Toast

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Egg Salad Sandwich

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Huevos a la Mexicana

Huevos al la Mexicana, or Mexican-style eggs, are essentially eggs, cooked and scrambled in salsa. My mother has been serving "huevos" (pronounced weh-vose, ...

Huevos Rancheros

One great benefit of growing up in California (LA actually) and having a Hispanic mother is being exposed at an early age to Mexican food. From the time I wa...

Deviled Eggs

Deviled eggs. Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen of these in one sitting. These were quick and easy. If you wan...

Chorizo and Eggs

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Cheesy Crustless Quiche

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Caramelized Onion Quiche

Ever wake up in the morning with a craving for a specific food? This morning it was quiche, specifically an onion quiche. To my dear father who turned up his...

Asparagus Frittata

My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a ter...

As-You-Like-It Breakfast Casserole

On vacation, 5 o'clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I'm the one ...