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A simple tutorial for making easy 5-minute poached eggs without an egg poacher. The result, creamy and delicate, is well worth the slight trouble.
I love eggs in pretty much any way you can make them, but poached eggs are my favorite way to enjoy this healthy, versatile food. Poaching is a gentle cooking method that results in a creamy texture and a delicate flavor.
How to poach an egg? The easiest way is to use an egg poacher. I own one and use it frequently. It’s probably the best way to poach several eggs at once. But if you prefer to poach eggs without using an egg poacher, I’m happy to report it’s completely doable – it’s just a matter of technique.
Here’s how to poach eggs in a saucepan, with just boiling water, vinegar and a whisk. The vinegar helps the egg white congeal – that’s its only purpose. Don’t worry – it doesn’t give the eggs a vinegary taste.
I usually serve poached eggs on a toasted low carb English muffin. They are also excellent with hollandaise sauce in this low carb eggs benedict recipe. Sometimes I make a couple for lunch, and add them to a salad. one of my favorite lunches is this warm arugula salad.
Watch the video:
- 1 tablespoon vinegar for the cooking water
- 1 large egg
- Pinch sea salt
- Pinch black pepper
- 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.
- When the water has reached a gentle boil, add the vinegar. The vinegar helps the egg white congeal.
- 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. If making more than one egg, repeat the process (use a larger saucepan).
- If some of the egg white spreads out and does not curl itself around the yolk, gently push it in with a spoon.
- Cover the pot, turn the heat off and set the timer for 5 minutes.
- After 5 minutes, 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.
- The egg white should be cooked-yet-creamy. The yolk should appear soft. When cut open, it should be thick but gooey. Season with salt and pepper and enjoy!