March 9, 2013

Poached eggs go beautifully with the Greek Style Lima Beans we featured here.  Poaching can be intimidating, but this is a great technique.

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I used to try to poach eggs, quite unsuccessfully, until I heard about adding vinegar to the boiling water. The vinegar helps keep the white of the egg together and inhibits the stringy separating.

Bring at least 6 cups of water to a soft boil. If you let the water boil to vigorously it will cause the egg to break apart.

Add 1/4 cup white vinegar to the boiling water. Crack an egg into a small, heatproof cup or bowl and gently lower the cup into the water so that the egg is covered and hold it there for 30 seconds.

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This allows the egg to start cooking while contained in the bowl and will help keep it together. Gently pour the egg completely into the water.

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Allow the egg to cook for another 30 seconds and using a spoon, make sure the egg is not stuck to the bottom of the pan. I like my eggs whites to be completely cooked while leaving the yolks runny, so I cook them another 2-3 minutes.

Using a slotted spoon, remove the egg from the boiling water and run under the tap, or dip in a bowl of clean water to remove any residual vinegar taste.

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If you are concerned about the appearance of your egg you can trim any stringy bits.

Serve alone or with Greek Style Lima Beans.  It makes a great healthy and nutritious meal!

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