Welcome to “How To” on Eating In Bed! I know it’s hard to learn how to cook with no explanation for the method you’re using is, so this section of the site is dedicated to making delicious food accessible, fun, and to introduce you to the proper execution of cooking techniques!
Eggs are incredibly versatile and have almost as many preparations as chicken. My favorite method of cooking eggs is poaching. Poached eggs are eggs that are simmered in water that’s mixed with a little salt and vinegar. Eggs Benedict (my favorite dish and one of the reasons I started cooking) is a great example of a poached egg. Ones that are perfectly cooked have an amazing melty meaty texture and a slight acidic bite from the vinegar, while the yolks retain their silky runny texture. Nothing beats it. I’ve gone as far as poaching an egg just to crack the yolk over a roasted duck breast, and yes, it was amazing.
So why do you poach? Poaching is a very healthy way of cooking eggs, there’s no added fat from things like butter or oil. The vinegar is also helpful for your digestion, while only coming it at 25 calories per half cup. Vinegar is important for detoxifying your liver, that helps your body function better and supports weight-loss. Another reason to poach is for variety of texture and flavor to your breakfast repertoire, like this Awesome Eggs Benedict W/ Dill Hollandaise and Bacon.
How to poach an egg:
- 1 egg
- 3 – 4 Cups Water
- 1 – 2 Tbsp Vinegar
- 1 – 2 Tbsp Salt
- Bring a medium-small pot of water to a rolling boil
- Lower the heat to a simmer (around medium)
- Add the salt and vinegar
- Crack an egg into a glass or ceramic bowl
- At an angle submerge the egg in the water while keeping it in the bowl
- Let it sit about 10 seconds until the egg whites start turning opaque
- Pour the egg in and remove the bowl
- Let simmer on first side about 3 minutes
- Flip it an simmer another 2 minutes
- Use a slotted spoon to retrieve the egg and drain it of excess liquid
- Poke the yolk area for doneness if it jiggles it may need to cook a little longer
Hopefully this has been an eye opening experience that caused an explosion of creativity in your brain. Poaching is one of my favorite cooking methods, you can poach plenty of things other than eggs and it’s not necessarily done in water. You can poach a chicken breast in chicken stock with rosemary and sage, or do a salmon filet in olive oil with dill and capers then finish it with a splash of lemon, but this has to be done at a lower poaching temperature. So please try your own poaching inventions and let me know what you come up with!