Poached eggs

Poached eggs are the perfect way to eat eggs. Gently cooked, these eggs are easy to digest. Get fresh eggs from the farm, if you can. Farmers’ markets are a good place to get them. At the supermarket, get certified organic eggs. The Cornucopia Institute has a good “Organic Egg Scorecard” at www.cornucopia.org/organic-egg-scorecard/


1 medium or large egg per person
1 teaspoon salt
1 tablespoon vinegar (white, wine or apple)


Fill a skillet with water and add the salt and vinegar. Bring the water to a full boil. When the water is boiling, add the egg or eggs (up to 4 eggs at one time). Immediately remove the pan from the heat and let sit. Medium eggs will be done in 3 to 4 minutes, depending on how hard you want the yolk. Large eggs will be done in 4 to 5 minutes.

The acid from the vinegar makes the egg hold together and not fall apart in the water.

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