Poached eggs are one of life’s greatest food-joys!
The one ABSOLUTE key to poaching eggs well is using eggs so fresh that the chicken is virtually still attached! You can be the best poacher in the world but if the eggs aren’t fresh it won’t go right and you’ll end up with the white all over the place. Protein molecules in the egg white are still strongly formed when an egg is fresh but as the egg ages the proteins break down (denature) and don’t hold together.
I’m fortunate here as I just pop into the garden and catch them on the way out (although a lot of work goes into keeping the hens) but, more and more now, you can buy good fresh eggs from backyard hens in your local area. Shop-bought eggs have often gone past their best poach-by date.
Always use free range organic, not just for the yolk colour and taste but because chickens are very sensitive creatures and keeping them banged up in cages does not make nice, or nutritious, eggs or happy hens.
You don’t need vinegar and you don’t need to swirl. Trust me 🙂
Boil enough water in a frying pan or saucepan to properly cover the eggs as you don’t want the yolk peeping over the top of the water. When it’s boiling gently crack each egg in, holding it close to the water.
Leave the eggs to poach. No swirling, no vinegar, no magic spells, no egg-rings, nothing! It’s all down to the freshness of the eggs. But if you can’t find backyard eggs near you then yes use a ring.
When the whites are set, remove the eggs with a slotted spoon and place in a colander for a minute to drain.
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
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Noise proves nothing. Often a hen who has merely laid an egg cackles as if she laid an asteroid.
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