Have you ever looked at pictures of poached eggs and felt that "oh... I wish I could do that" feeling... or ordered eggs Benedict at a restaurant and as you eat each scrumptious bite, thought to yourself, "I really wish I could make and eat these at home"?
Well ladies and gents. Here's your chance.
I promise - no spinning the water into a mini whirlpool, no magic words to whisper into your saucepan, not even luck is needed. It's easy, takes 5 minutes, and it's fool-proof. You've GOT this.
My go-to with poached eggs is to put them on a couple pieces of bacon with a side of sautéed mushroom/spinach or on top of my bacon, spinach, sweet potato hash (see recipe here). Delish. You can also buy some candian bacon from the store that, or choose another type of meat to perch those poached cuties on. Whatever floats your boat.
The Easiest 5 Minute Fool-proof Poached Eggs
Prep Time: 1 minute Cook Time: 5 minutes Servings: 1
2 pasture-raised eggs (or however many you would like to poach)
1 tsp. Salt
2 tbsp. vinegar
1. Heat up at least 1 inch of water in a saucepan (make sure it’s large enough to keep the amount of eggs that you are poaching separate).
2. Add the 1 tsp. salt and 2 tbsp. of vinegar and mix with the water (don't worry, you won't taste ANY vinegar on your eggs, it will just help keep the egg white from separating in the pan). Crack each egg into a individual custard cup or ramekin (or even a tea cup would work). Once the water is boiling, turn off the burner and move the pan to a different burner that is not on. Gently slide each egg out of the cup and into the water.
3. Cover and cook for about 4-5 minutes or until the whites are cooked, but yolk is still runny.
4. Remove with a slotted spoon, place on your plate, and add some seasoning (I like to use a little sea salt, pepper, and parsley flakes).
5. Now don't you feel fancy? Enjoy!