Poaching eggs is not just one of the healthiest ways to cook eggs, with no fat added, but also one of the tastiest ways, because it’s a very gentle cooking method that results in a creamy texture and a delicate flavor. These days it’s my favorite way to enjoy eggs. So good on warm toast!
Makes 1 servings
Total time: 10 minutes
Prep: 5 minutes
Cook: 5 minutes
1 tablespoon vinegar
1 large egg
1 slice whole-wheat bread
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1. Fill a small saucepan with water and bring to a gentle boil. Meanwhile, break the egg into a a small bowl. This will make it easier to slide the egg into the hot water while keeping its shape. Unlike hard boiled eggs, where not-super-fresh eggs are better, when making poached eggs you want to use very fresh eggs.
2. When water has reached a gentle boil, add the vinegar. The vinegar helps the egg white congeal.
3. Use a hand whisk to vigorously whisk the water, then slide the egg into the resulting whirlpool. This will help the egg hold its shape when it first enters the water.
4. Cover the pot, turn the heat off and set the timer for 5 minutes.
5. Meanwhile, toast the bread.
6. Use a slotted spoon to lift the egg out of the water and place it for a few seconds on a paper towel, to drain. Egg white should be cooked-yet-creamy. Yolk should appear soft. When cut open, it should be thick but gooey. Place the egg on the toast (if you want to be fancy, cut the toast into a circle using a large metal cookie cutter). Sprinkle with salt and pepper. Enjoy. Isn’t this amazing?
Total Fat 6 g
Saturated Fat 1.6 g
Cholesterol 186 mg
Sodium 345 mg
Total Carbohydrate 10.4 g
Dietary Fiber 2 g
Sugars 1.4 g
Protein 10.3 g
Weight Watchers Points Plus: 3 points
*Raw Egg Warning
Consuming raw eggs, and lightly cooked eggs, carries a slight risk of salmonella or other food-borne illness. To reduce this risk, please use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.