Poached Egg Toast Delights
Try this no-fail method of making poached eggs to deliver firm, neat whites and runny yolks each time. In addition, there will be a list of delicious combinations you can make with the poached eggs.
Adapted from BH&G April 2020
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- Boil water in a 10 inch skillet bring 4 cups water and 1T vinegar to boiling point. Reduce the flame and let the water cool to stop boiling. The splash of vinegar helps the protein in the whites coagulate quickly for a uniform shape.
- Break the egg into a cup. Hold cup lip close to the water and slip the whole egg in the at once. This keeps the egg white from spreading-no unruly tendrils.
- Simmer, uncovered, 3 to 5 minutes or until whites are set and yolks begin to thicken but are not hard. Using a slotted spoon, remove them from the skillet, letting the water drain from the eggs.
Tips: A fresh egg poaches the best. To test, place one in a glass of water. If it lies flat, it’s fresh. If the wide end floats up, the egg may be old. Check the date and reserve it for hard boiling.