How to poach an egg in an few minutes is not only EASY, but healthy and easy clean up.
2-Minute Poached Eggs
Equipment
- cooking pot
- slotted spoon
Ingredients
- egg
- 1 tsp white vinegar
- water, enough to cover egg
First, here’s how to poach an egg in 3-simple steps:
1.Add enough water to a pot to submerge the egg full in. On the stove, heat up the pot of water until you see small bubbles or a light boil.
2.Add about a teaspoon of white vinegar. Then carefully break the egg shell in half and gently and close to the water release the full egg in the water. The more gentle you do this, the less egg separation you will have. So treat your egg like it’s a baby for the brief moments it’s in your hands.
3.Then wait for about 2 minutes to cook until you see the egg yolk turn a pale translucent light yellow from the vibrant yellow or sunny yellow orange yolk that it started as.
And then you’re ready to lift out of the water gently. It’s easiest to use a slotted large spoon so that the water drips off and you can pull the egg out in one fell swoop without parts of the egg falling out.
Think of your spoon as a large cradle.
And then place on your plate. The two tricks for intact eggs are using a slotted spoon and being super gentle with the eggs is the most important.
Besides that, poached eggs are easy to to clean up. A water pot is much easier to clean than a sautee pan with oil that scramble or fried eggs are prepared. AND poached eggs are nutritious in that you keep the liquid egg yolk center intact. So you don’t overcook the egg yolk nutrition such as that in a hard boiled egg.
An egg is healthy and one of the energy foods. You may have eaten a liquid-middle yolk and felt that immediate burst of energy that’s found in other B-12 foods such as some seafood and fish.
That would be egg-cellent to add to your anti-inflammatory food list.