Poached eggs and smoothie
21 Oct
I LOVE poached eggs, especially on the weekends when I actually have some time to make them. My weekly breakfast ritual usually involves some whole wheat toast with peanut butter. Or when it’s not too cold, some cereal at the office.
Poached eggs are healthier since they’re not fried, but boiled. I find it very difficult to strike the perfect balance between cooking the white completely and having the yolk cooked just slightly, but not so much that it forms a solid. Though I know that raw eggs make me a candidate for salmonella, nothing is as good as that runny yolk soaking up the bread!
There are machines that will help you get the perfect poached egg. No need. Just practice and you will get the perfect poached egg in no time. I am still learning, and it’s getting better. If you have any helpful tips on poaching eggs, leave them in the comments!
Ingredients:
2 cups of water
2 eggs
Hint of vinegar
Spices for garnish (salt, pepper)
English Muffin (or any other bread)
Procedure:
1. Boil water in a pot.
2. Turn off heat and add a drop of vinegar. (This helps to keep the egg together. Don’t add too much so you can avoid vinegary eggs!)
3. Using a spoon, create a swirl in the water.
4. Drop eggs into pot while the water is still swirling.
5. Turn off heat. Cover and let it sit for 2 minutes.
6. Remove eggs from water, using a big spoon.
7. Serve after sprinkling with some fresh ground pepper and a hint of olive oil.
For this smoothie, I blended a handful of frozen berries with a banana and a hint of orange juice (when available). Otherwise, I add a little bit of water. YUM!
