Somehow my tiny studio apartment seems to be a resting place for friends. They always wake up to the smell of coffee and eggs…mostly because of the proximity of the stove to the couch. I like frittatas with pear, caramelized onions and brie, omelettes with sautéed mushrooms and kale, scrambles with zucchini, spinach, feta and fresh basil, but I always come back to simple poached eggs. I can’t explain the joy I feel when I poke my fork into a soft poached egg and the bright orangey yolk cascades out over my tower of vegetables. It is almost more than I can take.
I credit eggs with getting me through university as they are cheap eats, quick to make and are packed with nutrition. Breakfast, lunch and dinner all scream for eggs. I love how you can basically sauté up any vegetables you have in the fridge and mix them with eggs. The money I save on eggs also allows me to be more liberal with purchasing other ingredients, like fancy cheese or fresh herbs. For most people, eating the equivalent of an egg a day is healthy. If you have high cholesterol, heart disease or diabetes, call 8-1-1 to talk to a dietitian about how many eggs per week is recommended.
|Secrets to the Perfect Poached Egg||What's the Point?|
|Add a bit of vinegar (any kind will do) to the cooking water||Helps to bind the egg and adds flavour|
|Swirl the water in a circle before adding the egg||Helps the white come together|
|Simmer gently without boiling (for 3-5 minutes depending on how soft you like your yolk)||Helps keep the white together|
|Press the yolk lightly with your finger (once it is out of the water of course)||To test if it is cooked to your liking|
|Drain the little morsels on absorbent towel||Helps avoid a soggy grande finale|
There are just a few steps to the perfect poached egg. Now that you’re a pro, my signature poached eggs go like this: toasted whole wheat english muffins with a few slivers of avocado squished on, a thick slice of tomato, a soft poached egg perched on top and finished with a bit of shredded cheese (sharp is best for lots of flavour with just a little cheese) and cracked black pepper.
The cheese will melt on the hot egg and bring the entire tower to great heights. You are welcome. If you go so far as to cut an orange in half, scoop out the contents, make a fruit salad and serve it in the orange half with a spoonful of vanilla yogurt on the side of your egg towers, people will never leave your apartment. Trust me.
What comes first, the eggs, or the guests that overstay their welcome eating the eggs?