Eggs are superfoods!
The yolk and white are super high in protein and the yolk is an excellent source of omega-3 fats while the egg white is loaded with vitamin B3.
Here’s one egg’s nutritional content breakdown:
Poaching the perfect egg is an art.
Some swear by the runny poached egg that oozes orange yolk when you poke it with your fork. Others are sticklers for the hard boiled version of the poached egg with a pale yellow crumbly yolk that’s firm to the touch. And then there’s folks, in the middle, who like their poached yolk just ‘right’—no oozing, no crumbling, just an orange-yellow hue with the sheen of a Turkish Delight.
So yep, there is more to poaching the perfect egg than meets the eye. And there is nothing better. And it’s way easier than you think. The poached egg always arrives so perfect when you order it at a restaurant that many people are scared to try it at home. But fear not. There is a clear path ahead and it starts with a healthy egg.
Ready to get poaching? All you’ll need is:
- 4 cups of water (preferably filtered)
- Teaspoon vinegar (preferably apple cider)
- Pinch of salt and pepper
- 2 eggs (preferably organic or pasture-raised)
What? No fancy, weird looking metal pot pan thing with five holes in it? No over-priced non-toxic silicone cups? Nope. All you need is a pan and something to stir like a wooden spoon.
The vinegar actually helps set the egg’s albumen (egg white) preventing it from getting all ‘feathery’ and flaky around the edges. You really don’t need to know the science behind that unless you want to but trust us, the vinegar works.
And finally, the *trick* is to stir the boiling water BEFORE you crack the eggs. It’s the swirling vortex whirlpool motion that gives the egg that pouffy souffle look.
Here’s the 10 step perfect poach approach:
- Bring about 4 cups of water to the boil in a pot
- Add a teaspoon of vinegar
- Use a wooden spoon to stir the water vigorously to create a circular whirlpool
- Crack the egg/s making sure not to break the yolk
- Lower the boil to medium
- Wait 2 minutes for a runny egg / 3 minutes for a just ‘right’ egg / 4 minutes for a harder crumblier egg
- Spoon out the egg/s (a metal pasta fork with a hole in the middle works best)
- Lay the egg/s on a paper towel to cool
- Sprinkle with salt and pepper
How did your poach turn out? Let us know? Do you have a secret poaching technique that other coaches should know about?