There is nothing I like more on a Saturday morning than taking the time to make a nice breakfast. Up until a few years ago I thought I had my choice of egg style pretty much sewn up, until I learned how to make poached. While it takes a bit more time, the end result is well worth the wait!
What you’ll need:
Eggs (I like 2)
Small pot to boil water (about 3/4 full)
3 tbsp White vinegar
Shallow collander spoon, or anything with slits
Add the vinegar to your water before bringing mixture to a rolling boil. Take your egg and crack it cleanly so that you are able to dump the entire contents into the pot without breaking the yolk.
Let sit for about a minute to firm up, then take your spoon and softly scrape the egg off the bottom of the pot where it has settled, again without breaking the yolk!
The egg may take about 4 minutes to cook through, depending on how runny you like your eggs. By keeping an eye on the yolk’s yellowy texture you will know when they are done: deep yellow/orange = still runny, while light yellow = hard boiled.
Use your spoon to scoop the egg from the pot, making sure to release as much excess water as possible by tipping as you remove it. Place in a small bowl. Repeat with as many eggs as you wish.
*Before you serve, make sure to dump the excess water that has pooled at the bottom of your small bowl, you don’t want to make your bread all soggy!
Now you can sit, relax and enjoy a special weekend treat!