How to make the perfect poached eggs
Goodbye to February and welcome to Mancave March! With spring approaching and warmer weather upon us, I think it’s more than fit to grab some of the freshest eggs in the market. The simplest of foods and good for you heart, health, and pocketbook.
Sticking to the foundation of Mancave, today’s recipe doesn’t call for a lot so grab these food items and let’s get caving;
4 Baby red or gold potatoes
half sweet onion 1 clove of garlic
3 eggs
extra virgin olive oil
finally cilantro (substitute with parsley or an herb like thyme or rosemary if you’d like)
We’re gearing up for loaded potatoes and poached eggs. Or if you’re out to brunch, then think of this as the base of eggs Benedict, only you’ll still have the $15 bucks in your pocket at the end of your meal.
Preparation takes no time at all. You should be eating in 15 mins. First, grab a shallow pan. Make sure its big enough to fill with water to reach upwards 3-4 inches. You can also use a saucepan.
Boil water. As the water heats up in your pan, cut your potatoes into slices, but no need to separate. Thickly chop half an onion and then cut up your garlic into at least 4-5 slices. Throw it all into a bowl and then add 2 Tbsp of olive oil, pinch of salt, and cilantro all on top of your cut onion and potatoes. Cover bowl and place into the microwave on high for about 3 minutes or low setting for 4-5 minutes. You could start way earlier and boil or bake your potatoes, but that takes more time, and we aren’t Marty Mcfly and don’t own a time machine. So to save time, use the microwave.
As the water comes to a boil in your pan, lower the heat down to almost minimum. The water should be at a very low simmer. Get ready to poach your eggs. We can do this in one or two ways. Cook 2-3 eggs at once and eat some ugly, but delicious eggs, or the fun time consuming way with a restaurant style flare.
FUN Poached:
Crack an egg individually into the flattest dish you have.
Carefully make a whirlpool in the water to help the egg white cover the yolk.
Slowly tip the egg into the water, white first. Set a timer for 3 minutes. Leave to cook for three minutes.
Remove with a slotted spoon or spatula. Drain and dab dry onto kitchen paper and serve with your loaded potatoes on the dish. Bam, boom, Voila!
Quick Poach can make 3 eggs at once.
Crack open an egg and carefully place it on the flattest dish you have.
No need to make a whirlpool.
Slowly tip the egg into the barely simmering water, white first. Do this for each consecutive egg. Leave to cook for three minutes. Now you have the rules on how to make the perfect poached eggs.
Remove with a slotted spoon or spatula. Drain and dab eggs on paper towl and then serve with your potatoes. Bam, boom, Voila!
Comment as you see fit.
