There’s no doubt that breakfast is the most important meal of the day. French toast, cereal and peanut butter sandwiches are all considered part of the standard American diet but none of these breakfast staples offer as much nutritional value as good old eggs.
Sunnyside up, boiled, fried, scrambled, or whipped into an omelet, there are so many ways to incorporate this versatile ingredient in your breakfast. But there’s one recipe even the most experienced home cooks fear: poached eggs.
These velvety white pockets are an incredible addition to your salads and toasts, with a perfectly runny yolk that oozes out as soon as you cut into it.
When done right, poached eggs make a wonderfully delicious breakfast, if not, you end up with a messy pot and plate of dry toast mocking you.
Only if there was a simple, fool-proof method of poaching eggs that yielded consistent results every time. Wait, there is such a method, and we’re about to break it down for you!
Perfectly poached eggs start with the best ingredients, and since eggs are the only ingredient in this recipe, make sure that they are as fresh as possible.
Take your eggs out of the fridge half an hour before cooking and let them come up to room temperature before adding them to the pot.
Cracking the eggs directly into the pot can be risky and there’s a chance of the yolk leaking into the water. To avoid this, break the eggs into a bowl one by one and carefully transfer them into the simmering water.
Most chefs don’t believe in this trick but adding a few drops of vinegar to the boiling water is a popular method for ensuring that your poached eggs have a silky smooth top and don’t stick to the bottom of the pot while cooking.
This trick is for all the lazy cooks out there who don’t want to spend too much time slaving away in the kitchen. Apparently, there’s a way to poach eggs in the microwave, and it only takes 30 seconds.
Simply add some water to a ramekin and break an egg into it. Cover it with a lid and put in the microwave for 30-45 seconds, depending on how runny you prefer your yolks.
