Perfectly Poached Egg

There is nothing more satisfying than cutting into a perfectly poached egg and witnessing the nutrition pour out. Eggs are an excellent source of choline and omega fats for brain health. A breakfast like this will leave you energized and you might not even notice that the toast is missing.

Nutrition info

One egg packs

• 6 grams of protein
• choline for brain health
• B vitamins
• vitamin D
• iron

How to poach an egg perfectly

Bring a small, deep pot of water to a boil

Add in up to a teaspoon of white vinegar. Any more than a teaspoon might leave your eggs tasting vinegary. The vinegar here helps to keep the egg whites in tact

Use a large spoon to swirl the water into a vortex. Crack the egg into a small bowl or ramekin and, once the water is swirling, slowly drop the egg from the ramekin into the boiling water

Set your timer for 3 minutes if you like the yolk to be runny, but whites well cooked. If you prefer a harder yolk, let the egg boil for 4 minutes or more

Use the same large spoon to carefully take the egg out of the water. I find it helpful to turn the heat off first so the water stops boiling

Serve it over a salad with veggies, on top of sliced tomato, roasted sweet potato rounds, or whole grain toast

Print Recipe

Protein

Perfectly Poached Egg

Author: Jen Casey Courses: Menopause Breakfast Recipe Keys: Dairy Free Gluten Free Grain Free High Protein Low Carb Nut Free Quick Meals Sugar Free

Cook Time 3 mins Total Time 3 mins

Servings: 1

Description

How to perfectly poach an egg in minutes, with cooking tips from a Nutritionist

Instructions

1. Bring a small, deep pot of water to a boil
2. Add in up to a teaspoon of white vinegar. Any more than a teaspoon might leave your eggs tasting vinegary. The vinegar here helps to keep the egg whites in tact
3. Use a large spoon to swirl the water into a vortex. Crack the egg into a small bowl or ramekin and, once the water is swirling, slowly drop the egg from the ramekin into the boiling water
4. Set your timer for 3 minutes if you like the yolk to be runny, but whites well cooked. If you prefer a harder yolk, let the egg boil for 4 minutes or more
5. Use the same large spoon to carefully take the egg out of the water. I find it helpful to turn the heat off first so the water stops boiling
6. Serve it over a salad with veggies, on top of sliced tomato, roasted sweet potato rounds, or whole grain toast

Keywords: poached eggs, brain food