I talk a lot about eggs because they are a complete fertile meal, packed in their own little shell. They are the perfect combination of fats and proteins – and that is a win for healthy hormones (since hormones are made up of fats and protein).
And so today I thought I’d share Sarah’s recipe for perfect poached eggs, done a few ways! This comes from Sarah’s recent release – the I Quit Sugar Cookbook, which you can get hold of here.
Everyone needs to know how to poach an egg. Here’s Sarah’s simple technique…
You can cook a few at a time and store in a bowl of cold water in the fridge. They’ll keep for severaldays.
Fill a shallow pan with water. Bring to boil.
Add a dash of white or rice vinegar – it helps the egg whites to congeal neatly (rather than spray out in the pan) but it is optional.
One at a time, break the eggs into a teacup, then tip from the cup into the water. Do a few eggs at a time if you like.
Turn off the heat immediately and cover tightly. Leave 3-4 minutes.
Remove with a slotted spoon.
Then put a poached egg on top…
These little parcels of goodness are designed to plop on top of a meal that is otherwise a little lacklustre/lacking in protein/ lacking in goobiness. Try these eggy breakfast bombs:
Just a perfectly poached egg on toast…
After removing the eggs, use the same pot of hot water to steam up some frozen peas and chopped zucchini (place steamer attachment on top). In a bowl, mix the veggies with a tin of tuna, some shallots or red onion, finely chopped, and capers. Plop egg on top to serve.
Poachie on silverbeet…
While the eggs are poaching, sauté some garlic and silverbeet. Toss in some Parmesan. Plop egg on top to serve.
Incidently, Sarah also wrote the foreword for my latest ebook, Fertilise Yourself, which you can get hold of here!
Do you have any tips for poaching eggs? Any particular ways you like to cook/eat them? Please share!