You are going to love Angel’s Paleo Poached Eggs recipe, because if you follow it, you will be able to cook perfect poached eggs every single time, with cooked egg whites and a soft, runny egg yolk. I’ve never really thought much about it, but eggs are actually very difficult to cook properly. It is a skill that Angel has taught me, and I feel that it needs to be shared. Just a note, some of the egg will distribute itself in the water…there is no way around this, it happens to everyone, no worries. We like these over burgers, or alongside many of our breakfast recipes!
We were kind of bummed this weekend. We were going to go to the Slow Foods First Coast Tour de Farm, but it was an hour away and there was such a high percent of thunderstorms that we stayed at home…and they had it anyway… and that was really a downer. We wanted to spend the day out in nature and share our experience with you all, but unfortunately that did not happen. Sorry for that!
Spanish word of the day: los huevos (eggs)
Recipe: Angel’s Paleo Poached Eggs
- 4 large Cage Free Large Eggs
- Coarse Sea Salt and Black Pepper (to taste)
- Optional: 1 Tbsp Coconut Vinegar*
- Fill a medium sized saucepan with water, leaving enough room for the eggs to be submerged. Heat over high heat and bring the water to just a boil.
- *The reason we would suggest to add coconut vinegar to the water is to keep the egg whites tighter together. It does really help the egg stay together all nice and uniform and in a ball, but it is another ingredient you have to add to the pot. If you chose not to, you will still have nicely done poached eggs, but they won’t be quite as round and whole like they are in restaurants. We leave this up to one question: does presentation matter? If not, we don’t use it, if so, then we do.
- Once the water begins to form bubbles on the bottom of the pan, carefully drop the eggs in the water. You can swirl and make a slow turning whirlpool to drop them in if you want, but we’ve been testing this technique and it seems to be more helpful if you aren’t using coconut vinegar.
- As soon as the eggs are in the water, let the water come to a rolling boil, then immediately turn the heat off and move the eggs off the heat. Let them sit and cook for 2-3 minutes, depending on how runny you like your eggs. Cooking for 2 minutes will get you very runny eggs, but completely cooked white, while cooking for 3 minutes will get you just a little runny, with a some slightly cooked yolk. Use a slotted spoon to remove the eggs and drain as much excess water from them as possible.
- Season with a little coarse sea salt and black pepper and serve immediately!
- Note: Eggs are very delicate, both in texture and cooking. If you let them sit, they’ll continue to cook and harden. It really is important to make your eggs last and everything else first, that way, as soon as they are ready, you are as well.
- This recipe is Vegatarian!
Preparation time: 5 minute(s)
Cooking time: 3 minute(s)
Number of servings (yield): 2