Poached eggs make for a quick, easy and healthy way to get a morning dose of protein, a boon if you’re watching what you eat this month.
Here are some tips for perfecting the process.
First, use the freshest eggs you can, which have firmer egg whites that will result in a better poach.
Next, crack your egg into a bowl then scoop it out with a slotted spoon, allowing some of the excess egg white to drip away. This will alleviate some of those white strands that form when you’re poaching your egg.
Never miss a local story.
Next, place some water in a small saucepan with a splash of vinegar. No, you won’t be able to taste it; the vinegar helps to firm up the egg.
Bring the water to a boil, then lower the heat so it’s at a low simmer before adding the egg gently to the saucepan. Adding the egg to boiling water will scramble it instead of poaching it.
Cook until desired doneness, then gently remove from water and pat dry before serving.