in the past when i went on the Slow Carb Diet, i always made myself an omelet for breakfast. i’d use three eggs and chop some bacon or ham, add mushrooms and chinese parsley. but since i learned how to make poached eggs, i’ve never had my eggs done any other way. (okay, maybe sometimes i’d have half boiled eggs and even less frequently, soft boiled eggs)
below is the technique i recently discovered on how to make perfect poached eggs. enjoy!
things you need:
1 small pot
two whole eggs
first, prepare your eggs. you have to crack them open, each into a separate bowl. this will make it easier to put the eggs in the middle of the pot and helps keep the yolk intact. next, you gotta fill the pot with water to about three inches high. then heat the water until it starts boiling slightly. you’ll see bubbles gently coming up from the bottom of the pot at this point. wait a couple more minutes until the water is just about to boil a little more violently. we generally don’t like violence so at this point we take our pot off the heat or just turn the stove off, then stir the water till you see the face of your future partner. ;p kidding. take care not to spill any hot water on you.
pour one egg into the middle of the swirling water and wait until the egg white and yolk are cooked. hopefully, your egg remains intact and you didn’t just make egg soup. five minutes would be enough to cook the egg but you can check by scooping up the egg and jiggling it a bit. if it jiggles a lot but like your yolks runny then i guess it’s okay to take it out of the pot and start on the other one. but if not, and you prefer your yolks a bit more cooked, then keep it in the pot for another couple of minutes.
i know this is tedious since you have to get the heat going again for the other egg but so far this is the technique i found most effective. try it. the effort is worth it. i promise.