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How to Make Perfect Poached Eggs Using Mason Jar Rings
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Perfecting Poached Eggs
Poaching eggs is a slightly difficult skill to learn and one that most would consider useless, but not I! When I was a few years younger, I went through a cooking phase and poaching eggs perfectly was the pinnacle of chef-hood in my eyes. I remember cooking poached eggs every morning for a couple of weeks until I nailed it, here's what I do:
- 2 eggs
- 1 slice toast
- 1 tbsp vinegar, whatever vinegar you like the taste of
- I tbsp butter, use real butter
- dash salt
Poaching your eggs
- Fill your pan with about 3/4 inch of water and bring to a simmer -- not a boil! Add salt and vinegar, both optional; vinegar helps keep the egg's shape.
- Add you eggs GENTLY!! Don't drop them like you would fried eggs or scrambled, crack the shell as close to the water as you can. You can use a mason jar ring to keep your eggs uniformly shaped, but I never do. If you do use a ring, coat it with a bit of oil to keep your eggs from sticking.
- Simmer away until the egg whites are cooked and the yolk is still runny.
- When removing your eggs from the pan, you can use a slotted spoon to drain water and keep your toast from being soggy! Serve on heavily buttered toast. Salt and pepper to taste.
Buying an egg poacher
There's every kind of kitchen gadget out there so if poaching eggs is too intimidating for you, just buy an egg poacher.
Poached eggs with toast nutrition information
|Serving size: 2egg w/ 1toast|
|Calories from Fat||216|
|% Daily Value *|
|Fat 24 g||37%|
|Carbohydrates 13 g||4%|
|Sugar 1 g|
|Protein 15 g||30%|
|Cholesterol 578 mg||193%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|