One of my fondest memories is that of my mother making me poached eggs for breakfast. It has become a comfort food for me even though I no longer put them on toast. Soft boiled eggs are so easy to digest – my mother knew they were good for a kid with a tummy bug. Soft boiled yolks are also great as one of the first foods for baby. It’s too easy to overcook them so here is the best method for perfect poached eggs!
A perfect poached egg has a tender white and a warm liquid yolk that oozes out and coats the carrier with it’s goodness. Using the freshest eggs possible will help get that nice round shape to the egg white, because really fresh eggs have a firmer white. Eggs fresh from your farmer are the best for poached eggs, not the ones from the market that have been laying around for a month.
What does a Paleo/GAPS person do with poached eggs? Sure, you can use a grain-free bread toasted and lathered with butter or ghee, but that is not even necessary!
Poached eggs are great on top of salads, warm and mixed with a simple olive oil dressing and salt. Poached eggs are a great topping for a baked sweet or white potato, if you are eating them, or cooked vegetable like asparagus. Poached eggs on top of meat is a traditional application. Poached eggs are almost as good as butter for making anything better!
The tip of the day is to use the fine mesh sieve to remove the watery part of the white. This is the part that will ruin the egg by becoming wispy and cloud up the water.
Perfect Poached Eggs
- 2 pasture raised eggs – as fresh as possible – fresh eggs will form a nicer, rounder shape
- Sea salt (where to buy)
- 2 – 3 quart pot filled 3/4 with water (where to buy)
- slotted spoon
- fine mesh sieve and bowl (where to buy)
- Bring the water to a boil ant then down to a gentle simmer – it should be 160 – 180 degrees F – If the water is too hot it will overcook the yolk and the whites will be tough – if it is too cool the egg will separate before it cooks
- Place the sieve over the bowl and crack the egg over the sieve
- Swirl the egg around in the strainer and allow the fluid to run through the sieve into the bowl – discard this fluid
- Do this for each egg individually – this will help the whites take a good, round shape
- Stir the simmering water in one direction with a spoon to create a whirlpool – this will help the white stay together
- Take the egg in the sieve and gently lower it into the water, shake a bit to be sure it is not sticking
- Slide the egg into the simmering water – each one individually and carefully
- Shut off the heat and let cook for 3 – 4 minutes or until the white is opaque
- Gently move the eggs around in the water while they cook to insure even cooking
- Remove with slotted spoon, shake off excess water and place on salad, toast, or however you planned to serve
- Salt to taste and serve immediately
- You can also remove the egg to an ice bath to cool down and refrigerate for a day or two – if you want to reheat, just slide into warm water for a minute or simply eat cold
Note: Some folks add a little vinegar to the cooking water as that helps the whites firm up and form a nicer shape, but I do not like the taste of vinegar in my eggs so I leave this out.
Prep Time: 2 minutes
Cook Time: 4 minutes