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.
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
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