Perfectly Poached Eggs

If the thought of eating a runny yolk disturbs you, then you will have to ignore this post - but please come back!

Eggs are one of my favorite foods.  They are low in calories, high in protein and inexpensive.  Dr. Oz explained on his show that even the American Heart Association recommends eating an egg a day.

On most mornings, my husband and I eat poached eggs on toast (grain free toast, of course).  It's our favorite.  If it was doused in Hollandaise sauce, it would be even MORE my favorite.

Here's my attempt at a step-by-step explanation of how to make a perfectly poached egg - which, in my definition, means ALL of the white part is cooked and the yolk is runny. 

Perfectly Poached Eggs 

Ingredients:

2 large eggs

about a tablespoon or two of white vinegar (trust me on this) 

Instructions:

Break eggs into separate small bowls.  Next, fill a small saucepan with water.  

Add white vinegar to saucepan.  This will cause the egg to hold its shape.   Bring water to a gentle, rolling boil.  Turn heat to medium when you get to this stage so it doesn't boil too hard.

Gently lower the edge of one bowl into the water, releasing the egg.  Do the same with the second egg.

Immediately start the timer.  My husband likes his eggs around 4 minutes.  I prefer mine right around 4 1/2 to 5 minutes. (This is also based on the fact that the eggs we used to get at our local health food store were HUGE.  I've been buying the most wonderful eggs from a local farmer and have lowered my cooking times slightly to adjust to a smaller egg.)

Once timer is up, remove poached eggs with a slotted spoon and drain on paper towels to remove extra moisture.   

Serve on toasted, buttered grain free bread and enjoy!