Rise and Dine: Poached Egg Protein Plate

by Rachel on January 22, 2010

Since one of my goals this month was to learn to poach an egg, I decided I had better get to it! I followed the direction in the Bible…The Joy of Cooking.

Once you’ve poached an egg, you can serve it in a number of ways! But I decided to make a healthy protein-packed breakfast with a la carte items. Sometimes it’s great to eat this way (any time of day)!

Ingredients

Two eggs

1 tbsp vinegar

1/2 tsp salt

One slice bacon

Thin deli urkey

One ounce cheese

Fruit

A small handful of nuts

One slice whole-wheat toast

This Is How We Do It

Fill a deep pan with 2-4 inches of water and bring it to a rolling boil.

While it boils, assemble everything else so you’re ready to go!

This whole thing goes down pretty quickly so you want to be ready. (I was like PUMPED! I was pacing around the kitchen.)

When it’s boiling, reduce heat to a simmer and add the vinegar and salt. One at a time, break each egg into a small bowl or cup.

Bring the edge of the cup level with the surface of the water and slide the egg in gently. The goal is to keep the egg whites from spreading too much; mine spread a lot, but I know this will go away with practice! The eggs floating in the water was the oddest-looking thing!

Keep an eye on the eggs; the book says “with practice you will be able to judge the right degree of doneness.” Till then, just say three minutes or so! Remove the eggs with a slotted spoon and drain well before serving. (Do NOT drain on a paper towel like I did; it got a little sticky-icky.)

Serve with the delicious protein plate!

[This ended up being WAY too much food, and I couldn’t finish the nuts or all the cheese.]

I have only had poached eggs once or twice but YUM! I like my eggs fried because I like runny yolks, but I love how the whites turned out from poaching.

Fun fact: you can also make them 24 hours in advance; as soon as they are done, transfer them to a bowl of cold water and refrigerate. Then just reheat in 150 degree water for 5 minutes. Perfect to make ahead, or have for dinner and then breakfast the next morning!

Poaching…DONE! Thanks, Joy of Cooking!

{ 6 comments… read them below or add one }

1 Teri January 22, 2010 at 9:45 am

Looks delicious! I’ve only ever poached eggs in the microwave. I should try the “real” way. Do you know why is vinegar required? Seems odd.

Also, I’m so happy you posted. I’m so tired at work and the day is dragging on – seriously, um, only 9:40?? – and have been checking my google reader incessantly for some entertainment.

TGIF!

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2 Rachel January 22, 2010 at 7:21 pm

Apparently the vinegar just helps the whites stay together! (According to JOC anyway.)

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3 Diane January 22, 2010 at 10:12 am

This meal is looking amazing right now! I can’t believe I used to skip breakfast all throughout college.

Oh, and I love McGriddles. There’s a McDonald’s right on my way to work and I have been building up willpower so I don’t go there too often. The hash browns are soooo good though, because you know I love potatoes.
.-= Diane´s last blog ..February 22, 2001: The <3 Graph =-.

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4 Teri January 23, 2010 at 11:30 am

So…I tried to make poaches eggs just now. Did your JOC say to remove them from the nearly boiling water and then put them in another pot of water set to 150F for 15 minutes?? I got impatient and took them out after like 2 minutes. They don’t look pretty (whites were all but nearly lost) but they taste delicious!

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5 Rachel January 23, 2010 at 11:36 am

Teri, my JOC only said to do that if you are making them for a party; otherwise just drain and eat. I lost a lot of whites too, but the whites that stayed were perfection!

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6 Secondhand Smash September 16, 2010 at 4:39 pm

Poaching eggs looks like the hardest thing to do ever… well especially after seeing her do it in Julie/Julia. Maybe I’ll man up and try it one day!

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