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Poaching the Perfect Egg

Updated on June 17, 2008
 

How do you poach the perfect egg? Very simply, I say. It needn't be a complicated endeavor, not at all. A poached egg is the most sophisticated and elegant way to serve your breakfast entre. It's regal without being overly dramatic. It's for the truly discerning and more refined.

With all the different ways of serving eggs, this to me has always been the "cleanest" version. Never greasy and delectably good old-fashioned home cooking. It should be considered essential to rotate in your morning repertoire.

Up until now, eggs have received a undeserved bad rap. Eggs are naturally high in protein and considered to be one of the best anti-aging foods out there. Enriched with omega-3 fatty acid adds icing to the cake, ahh, I mean eggs. Another great quality eggs possess is the high content of choline. A much needed nutrient that has been proven to help with memory as we get older.

Incredibly easy and a pleasure to serve. In order to dazzle, serve on a gorgeous plate atop a buttered English muffin and surrounded with grilled potatoes. If you feel a bit daring, you could also make a luscious fruit salad that compliments beautifully. Another great accompaniment would be grilled marinated mushrooms or sliced zucchini.

You will need a large deep frying pan or a medium sized pot.

Fill with water, a little bit less than half full.

Stove temperature should be on high, in order to achieve a roaring boil. Cover pot while in the process will speed things up considerably.

Add a bit of salt, teaspoon of olive oil and a touch of white distilled vinegar (vinegar allows perfection to ensue)

Next lower temperature to medium high heat.

Add desired amount of eggs by cracking each one gently into bubbling water. (not too many though, you don't want to crowd the party)

Keep temperature down to medium and allow eggs to simmer for about 2-3 minutes. Timing is very important here, so make sure you're paying attention, cooked too long and you won't be able to brag.

Turn off stove and wallow in the beauty.

Scoop with a colander spoon or slotted spoon, in order to drain properly. Be very careful to release any extra water and gently place on desired choice of bread. (sour dough, English muffin, French bread, toast).

Add desired amount of salt and pepper.

A sprig of parsley on the side for added viewing pleasure and Bon Appetite :)

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    • Bob Ewing profile image

      Bob Ewing 

      10 years ago from New Brunswick

      Poached eggs are a personal breakfast/ brunch favourite.

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