I've got a knack for making the perfect poached eggs. They're easy, delicious, healthy and really simple. Cooking without heavy ingredients has been a bit of a challenge but I'm getting into the habit and high quality basic ingredients seem to taste best when they can shine on their own. Fresh local eggs cooked perfectly are a great way to start the week. If you like, serve them up with a few fresh herbs sprinkled on top or try a few strands of watercress to add a crisp refreshing crunch.
Here are a few fail safe tips:
fill a saute pan with water. Add a pinch of salt and a couple of dashes of vinegar (it keeps the eggs from developing those wild stringy-strands) bring the water just to a boil then turn the heat completely off. Crack your eggs into the water then cover the whole pan with the lid. I set the timer for 7 minutes which leaves my eggs a bit gooey on the inside and perfectly firm everywhere else. Scoop out of the water with a slotted spoon and serve. Picture perfect every time.
A very cool photo project by Jon Huck features portraits of people and what they ate for breakfast... check it out. Lots of Cheerios...