Saturday, October 19, 2013

The Perfect Poached Eggs

just look at that. Perfectly poached.
"Poached Eggs" just sounds straight up bougie. Needless to say, this is my favorite way to cook eggs. After experimenting (and failing) with poaching methods I found the perfect poached egg. This is a quick and easy go-to breakfast. I like mine on top of Ezekiel bread and sliced tomatoes, and top it with sea salt and hot sauce. And I prefer to couple it with (bottomless) mimosas of course.

Step 1: Fill a sauce pan with 3-4 cups of water. Add a capful of distilled white vinegar (this keeps the egg from falling apart in the water) 


Step 2: Heat the water and vinegar on high until it gets to that point right before it boils, where the bubbles are coming up the sides like this:


 Step 4: Crack an egg (or 2 or 3) and put it right into the water. Reduce the heat to medium. It's going to look like a mess- don't panic! Do you hear me? Step away from the stove! It will be fine!
See it looks fine at first...

Don't panic at this point! It's fine!
Step 5: Let it set in the water over medium heat for about 3-4 minutes. Using a slotted spatula, pull the egg from the water and let it drain a little.
do a little dance, let it drain, jiggle it around
 Step 6: Enjoy your clean, bougie breakfast any way you like. May I suggest with peach champagne and OJ?






2 comments:

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