I love me a good ole poached egg. They’re healthy (about 70 calories), delicious, and super easy once you get the hang of it. I looooove the ooey goodness that spills out when you cut into a perfectly cooked poached egg. There’s nothing like it.
First things first – you don’t want your water to boil. Heat a small saucepan about 3/4 filled with water to a small simmer. Add a splash of white vinegar [this helps the egg to stay together and not go allllll over the pan].
Crack your egg in a small ramekin. Slowly and gently pour your egg into the simmering water. Try to pour the egg into the same spot the whole time – don’t move the ramekin as you’re pouring (I hope that makes sense to you).
This is what your little poultry friend will look like when you’re done pouring. Don’t cover the pot again – just let ‘er go.
Set a timer for EXACTLY 3 minutes and cook the egg. Don’t let the water get hotter than a low simmer; definitely lower the heat if it does. Immediately remove the egg with a slotted spoon and let it drain on a paper towel.
Voila! A perfectly poached egg.
You know you’re rockin’ the egg game if you cut into your egg friend and see that yummy gooiness spill out. I’d definitely recommend eating yours atop a toasted English muffin half. Sprinkle with salt and pepper. Simple. Healthy. Delicious.
If you’re feeling adventurous, sprinkle with Tabasco or serve with a Hollandaise sauce [Hollandaise = not as healthy but SOOOOO GOOD].