If the thought of eating a runny yolk disturbs you, then you will have to ignore this post – but please come back!
Eggs are one of my favorite foods. They are low in calories, high in protein and inexpensive. Paleo Leap wrote a detailed article on the health benefits of eggs, especially egg yolks. It was a great read.
On most mornings, my husband and I eat poached eggs on toast (grain free toast, of course). It’s our favorite. If it was doused in Hollandaise sauce, it would be even MORE my favorite.
Here’s my attempt at a step-by-step explanation of how to make a perfectly poached egg – which, in my definition, means ALL of the white part is cooked and the yolk is runny.
- 2 large eggs
- 1-2 tablespoons white vinegar
- salt and pepper, to taste
- Break eggs into separate small bowls.
- Fill a small saucepan with water.
- Add white vinegar to saucepan. Vinegar will cause the egg to hold it’s shape.
- Bring water to a gentle, rolling boil. Turn heat to medium-low when you get to this stage so it doesn’t boil too hard.
- Gently lower the edge of one bowl into the water, releasing the egg. Repeat with the second egg.
- Immediately start the timer. (My husband likes his eggs around 4 minutes. I prefer mine right around 4.5 to 5 minutes. Time will also be based upon the size of the egg. Our eggs are HUGE, so adjust accordingly.)
- Once timer is up, remove poached eggs with a slotted spoon and drain on paper towels to remove extra moisture.
- Serve on toasted, buttered grain free bread and enjoy!