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)
You are going to love this recipe, because if you follow it, you will be able to cook perfect poached eggs every single time. 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.
Angel’s Perfectly Poached Eggs
Sea Salt and Pepper (to taste)
*Optional: Coconut Vinegar
Fill a medium sized saucepan with water, leaving enough room for the eggs. Heat over high heat and bring to a boil.
*A lot of people add vinegar to their water to keep the eggs tighter together. It does really help the egg stay together all nice and tight, but it is another ingredient you have to add to the pot – if you choose to try it this way, add 1 tsp of coconut vinegar for every cup of water. If you chose not to, you will still have nicely done poached eggs, but they won’t be round and whole like they are in restaurants.
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 whirlpool to drop them in if you want, but we’ve been testing this and it really doesn’t seem to make too much of a difference. Your choice.
As soon as the eggs are in the water, let the water come to a 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 at 3 will get you just a little runny, with a some cooked yolk. Try 4 if you want almost completely cooked through.
Season with sea salt and pepper and serve!