Poached Eggs

Breakfast for supper, such a yummy idea. My solution to get the most out of a meal like this is to add eggs into the mix. They add flavor without adding carbohydrates. Sometimes

photo @: http://whatscookingamerica.net/

they add belly aches. Achieving the right balance comes at a price.

We have waffles and bacon, pancakes and sausage, and my family's favorite biscuits and gravy with sausage. Shame face... we have added hash browns. Normally I like me some fried eggs with my breakfast, but I rarely can keep the yolk soft. Sadness. I only like hard eggs in between two pieces of bread (low carbohydrate of course). At this point you may be thinking, well just make scrambled. Sure once in a while, but when you want yolk, you need yolk. Solution, learn to poach an egg.

There are lots of foods that I find people don't try to cook because the name scares them. Just the other day I took leftover quiche to work for lunch and a co-worker was amazed and even commented that it was to  "hoity-toity" sounding for her to have ever tried. I'm like "it's essentially an omelet in a pie shell." Well we all know it's better than that, but you get my meaning. The same holds true with a "poached egg." Even my mother, queen bee of cooking, and I say that in all gratitude of her amazingness, has never poached an egg. Tonight I donned my chef's hat and poached away. You should too.

Directions:

In a small saucepan bring water and a splash of vinegar to a rolling simmer. Crack an egg in a coffee cup. Start swirling your water with your spoon, kind of fast but not like splashing fast. Pour the egg into the center of the swirl, continue swirling with one had while setting your timer for three minutes with the other. Stop swirling and let cook. Remove from water with a slotted spoon (this is the one I am using already). Rest the egg on a paper plate (without coating) or a paper napkin / towel. This is to soak up the water because a watery egg is not a tasty egg. I do sprinkle on salt and pepper at this point. You will be pleasantly surprised with the tastiness. You will not miss the grease. Alas, if eggs give you stomach issues, you will still have stomach issues. But boy oh boy is it worth it!

*I have used white vinegar, apple cider vinegar, and red wine vinegar. All of them worked fine and didn't add any unnecessary flavor.