Hello! Good Morning on a Sunday.
Popping in real quick with some poached egg love.
I adore making poached eggs.
I think I like the whole chemistry of it all.
It's funny, and tasty, and such a crazy healthy way to prepare eggs.
Do you like to make poached eggs?
The first time I made them a couple years ago, I was sooo impressed at the flavor.
And the over-all creaminess was astounding.
So, every so often we have poached eggs as a treat.
Here are some tips in case you ever wanted to try it and have not.
I love using really fresh eggs.
These are from the neighborhood, just brought home yesterday afternoon.
Yay for blue and warm tones in eggs, wouldn't you say?
What you will do is…
Crack your eggs into a ramekin or a cup.
I make 4 eggs at a time, so pour them into a little holder, and set them aside.
Next…
Grab a pan that can hold about 3-4 inches of water in depth.
Non-stick is great for this I am sure.
I don't have any non-stick pans, so from experience I can say, you don't need a non-stick pan.
Fill your pan with water, and put in a slurp of rice vinegar or white vinegar.
(about 2 tablespoons for a huge pan like the one I use)
Then bring it to a boil.
Let me say this.
I am always amazed in comment sections of poached egg tips, where people say putting in vinegar will make your eggs taste funny.
Trust me please.
You will not by any means, taste the vinegar.
There will be no trace of it on your eggs.
The water dilutes it totally.
It does however aid in helping to keep your egg whites together better.
It's a must as far as I am concerned.
Others may feel different.
I do the vinegar.
Okay, next step.
After your water with vinegar comes to a roaring boil, turn it down to a simmer.
So, go from high to medium, in the heat department.
After your water has been turned down to a simmer for about 1 minute…
Gently swirl the water with a spoon real quick.
Then…
Take your ramekin or cups with eggs in them, bring them down to the water so that the edge of the cup touches the water, and slowly pour them into the water.
One by one, in they go.
If you feel the need to push the egg whites closer to the egg, do so with the greatest gentleness and slowness you can muster.
Leave your heat on simmer, don't touch that.
Cover your pan, and turn on your timer for 3 minutes.
(Get your toast into the toaster oven at this point)
3 minutes is the magic number for perfect poached eggs.
This means, totally cooked whites, but runny centers.
Of course, I have to be difficult.
I like my centers less runny, but not over cooked.
So, Mister Lovee's always come out right at the 3 minute mark.
Mine stay in while I plate and serve his.
So I would say that mine stay in for 4.5 minutes.
After you take your eggs out, ever so gently place them on a paper towel to dry them off a little.
I don't blot mine, I just gently turn them over on the paper towel once to dry both sides.
Then serve.
Sprinkling with a little salt once plated.
(pepper too if you wish)
These are Mister Lovee's poached eggs.
He puts his on toast before he cuts them open to let the yolk spill out.
But, I had him cut it on the plate to show you what it looks like.
The whites are totally cooked, while the yolk is runny.
As for my more cooked eggs, you can see them below.
Not as runny.
You can test timing and see how you like yours better.
I have to admit this.
I have always liked scrambled eggs, fully torched yolks, and omelets the best.
I would never have a soft center in my eggs.
That was, until I got obsessed with poached eggs.
They are soooooo creamy poached.
Not yucky at all, but more like, yummy.
A little coarse sea salt as Mister Lovee loves his, and eat.
Mmmm.
Growing up my mom hated runny yolks.
(she also hates meat – especially red meat)
She would say they tasted waaaay too eggy.
If you get what she means.
(I agree in some cases)
So, I sort of had these ideas engrained into my head, which is why I was leery about poached eggs for years and years. (and red meat)
But, I have to say.
2 years into making them…
Poached eggs taste goooood, especially with a little coarse sea salt.
So, there you have it.
Eggs on a Sunday.
Got any tips of your own?
Do share.
Oh and, if you loathe eggs, this post will so not hit the spot. Haha!
Loooooove, V
Do you have any foods you like or don't like because your mom or dad didn't like them? My mom also hated the color blue (but she looooves purple!). There was nothing blue ever in my world growing up, except the bottom of the swimming pool and the sky.
Go figure, I adooooore blue.
Funny enough, now my mom likes blue a little too.
Aren't we such funny curious people, all of us out there?
Love human behavior.
Okay, off I go for now…..
ps: Winner's of Tracy's Tresures….
#6 - Prudence Puddleduck
#36 – Dawn
#16 – Kelly
WOWie, lots of 6's.
YAY gals! Send me your addresses via e-mail pleeease.
🖤
Vanessa:
I must admit, you are the only person I know that can make poached eggs seem attractive and yummy!! I don’t like runny yolks myself. I will eat very dry scrambled eggs every once in a blue moon, but otherwise, I’m not groovy with eggs. Your photos are gorgeous, though. The yolks are dreamy yellow!
xoxo
Kim
Gerushia’s New World
Salt and freshly ground black pepper. Om nom nom.
Just as good on bread and butter too. I adore poached eggs and from the age of about 8 until 18, refused to eat anything else for breakfast. My mum soon became expert in cooking them!!
Your poached egg pics are beautiful…but I can’t do the runny yolk thing…can bearly watch people eat them. I do adore eggs tho, as we have 10 hens who lay an egg a day and there is nothing better!! Scrambled mixed with hash browns, bacon, peppers and onions, and some shredded cheese mixed in. Then top with a little more shredded cheese broil for a couple mins. Serve. I like mine topped with some Franks Red Hot Sauce. The hubby likes his just plain. this also makes a great fast dinner.
Cant look at food in the morning so Brunch it is…I love poached eggs…easy clean up and everyone is happy…
Speaking of HAPPY!!!! I am so very honored to have won! I visited Tracy’s Etsy shop and olalaallaa beautiful things to keep in mind for gift giving time….Huge thank you’s to Tracy and to you magical Vanessa….prudencepuddleduck@gmail.com I am truly grateful and over joyed indeed…🖤DEbi
My dad was freaked out about mayonnaise. He worried about salmonella. So I never had anything with mayo growing up. I still don’t like the stuff!
I must say that I am loving the Vanessa food tutorials! I would love to see more of them! Happy Sunday.
I’ve never had a poached egg in my life! But you sure do make them look yummy. Hubby has high cholesterol and high blood pressure so we eat the fake eggs. I have learned a trick about them though! The way i used to make scrambled eggs with real eggs does not work so well with the fake ones. With real eggs i’d pour the egg mixture in the pan and let it harden then break it up. With fake eggs i constantly stir them and i get a much better texture out of them….more egg-like. Honestly ……a little salt and pepper and i can’t tell the difference between the fake and real eggs……but then i like turkey bacon too. 🙂 my dad used to eat raw hamburger and i did too until my hubby went ewwwwww…..then i stopped. 🙂 Hugs! deb
Thanks for the great tips on making poached eggs! However, I probably won’t be making any for myself. I used to eat runny yolks, but now my eggs can’t be hard enough. I need to see brown on those guys!
I love the blue eggs!!! 🙂
Have a wonderful week.
Carmen
There is a two minute version of making poached eggs. (I know because we make them all the time, and don’t have any fancy ingredients like farm fresh eggs at our disposal. This is a fast, on-the-go version.) Purchase a poached egg holder. Really cheap, available at your local appliance store. Microwave from 1:13 mins-1:20 mins. Voila! Congrats to the winners
Jessica, sounds easy too! You dont need farm fresh eggs to make them
on the stove, any eggs will work too. Its easy as pie.
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 8/26/2012 5:16:52 P.M. US Mountain Standard Time,
Oh the Yolks are a dreamy yellow arent they? It makes me want to
make old master like paint with egg yolks……. xoxo
Oh! Lucky you. Mums are the best!! 😉
Lori, your eggs sound scrumptious!!! I cant do very runny either…
and this is as close as I come to soft centers. But no salt equals no
cigar 🙂
YAY yayMiss Debi!!! So happy for you!! Dont forget to
choose the item you want ;0)
Oh yes, I have a cousin who gags at mayo. I was raised loving
it. I never liked mustard though, until this year. I have become a
mustard fan. I think my taste buds are changing.
Miss Linda Diane, I love that you are enjoying them, thank you
oooodles!! Love, V
Deb, I am pretty easy to please with food myself. I like real bacon,
turkey bacon, and I am sure I would like fake eggs too ;))
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 8/26/2012 4:01:14 P.M. US Mountain Standard Time,
Miss Carmen, I almost alwaysfeel likeyou about eggs, but once
in a blue moon,I plunge into poached 😉
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 8/26/2012 4:13:38 P.M. US Mountain Standard Time,
Those delicious poached eggs were made just right!
I actually had them for brunch on Saturday – what a coincidence! I love to watch the explosion of gooey goodness YUM.
This week I kept getting emails with the “chinese way to separate eggs” …it was SO cool. Find it on Youtube.
Once, my cousin took me to an ALL EGG restaurant in Chicago…Egg Harbor…how strange..nothing else on the menu. Guess what I had?
Yesterday our chickens were making some crazy sounds I hadn’t heard in our 4 years together…I ran out knowing for sure this time there would be a fox or a snake maybe…a hen and a rooster had their hands on their hips cussing a blue streak at each other because she had laid an egg and they had cracked it and where fighting over WHO got to eat it! I told her to just lay another one and get over it. Sheesh.
Other egg tales….my daddy was in the army for one year back before he met mama…he was a cook and the eggs were powdered ones which didn’t taste good, so the men put ketchup on them and so daddy taught us to eat “army eggs” by putting ketchup on ours. I shared this with an army cook waiting in line at Best Buy and he laughed because they are still powdered he said! My daddy would have been in the army around 1948.
Do you want chickens, V?
Your poached eggs look very good but I’ve never poached an egg. I love scrambled eggs (very softly not dried out), boiled eggs and omlets. But I don’t like fried eggs at all so have never tried a poached egg. Hubby loves fried eggs, wonder if I should try poaching them for him.
Phyllis we ate catsup on eggs when we were kids-wonder if it is cause my dad was in the Army?
My dad loved buttermilk but none of us kids would drink it so he would tell us he’d give us a quarter to drink a glass of buttermilk. (That was when you could buy a coke and a candy bar for a quarter-now I sound like my dad)
Oh yes! I love poached eggs….but I never make them like that myself…I’m too scared. I have one of those eggpoacher things with little cups that sit inside a frypan affair, but I know they are just not the same as the real ones.
Your look sooooo yummy – I will try them next time.
I always have poached eggs when you have a choice of eggs for breakfast in a hotel or restaurant.
And, yes, ilike my yokes runny too like Mister : )
OH!! How funny, we both had them 😉
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 8/26/2012 8:05:36 P.M. US Mountain Standard Time,
Shabbalita!!! I was going to bring my chickens here this year, but it
was just too hot. I need to ponder if my plate is too full 😉 But I
share the ones down the bend. Your chicken stories are marvelous!! I
know lots of people who eat ketchup on eggs. And Tabasco sauce too, I love
that, Tabasco, mmm.
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 8/26/2012 8:06:49 P.M. US Mountain Standard Time,
Yay for runny yolks-especially on top of buttered toast! I love eggs. All eggs. Scrambled eggs.fried eggs.poached eggs. Soft boiled eggs. Myhubby and I will often have them for dinner. The fresher, the better. Yum. Hope you enjoyed your Sunday!
Ah! Yes! Poached eggs with vinegar. I totally grew up with my mother adding a tad bit of vinegar to the eggs too. I didn’t like the smell of the vinegar but the eggs were downright delicious! And I’m not quite sure what the vinegar was supposed to do for the eggs. Maybe it came from an ‘old wives tale’. My grandmother had so many quirky things she did from the early 19th century it was funny and curious at the same time! And some of the things she did were kind of superstitious! Like throwing salt over your shoulder if you accidentally spill some…which doesn’t make any sense at all as you are wasting MORE salt when you throw MORE over your shoulder! Funny! Funny!
Your pumpkins are amazing again! You truly know how to grow a gorgeous garden.
Oh oh, the vinegar does have a purpose, I love superstition!! Its
fascinating…
The vinegar works to help the whites cook quicker so they stay together
more 🙂
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 8/27/2012 4:41:09 P.M. US Mountain Standard Time,
I grew up hearing stories from my dad about how awful brussel sprouts are. As a kid, he even went so far as to convince his family to leave the room so he could eat them without an audience, then snuck over to the garbage can & hid them inside an empty orange juice can…
I was convinced they were just the most horrid thing ever, until I read that blog post about how wonderful you think they are… and then I tried them and love them and am growing them on my porch this year! =D
They’re about the size of marbles now… almost the size of shooter marbles! I’m so excited, I can hardly contain myself. =3
XOXO
Would you believe I am not a fan of eggs? But I can appreciate how beautiful poached eggs look – and what a fine art it is to make them. I think I made them once, for the hubby, early on in our marriage. 🙂 As for foods that I like/dislike – I just find that my tastes have changed since I’ve gotten older. Foods I liked when I was younger (like eggs) I don’t seem to care for. While foods I despised (like beans) when I was young I really enjoy now. Go figure! xoxo
I do make poached eggs, but not as often as I used to. I was taught by my mother to use vinegar, and it does make a difference in holding the whites together. Hubby nor I like ‘runny’ eggs, so I poach for longer than most people probably would. Served on a piece of toast, with or without a bit of the water the eggs were poached in (that’s how my Italian father was brought up on poached eggs), a lovely breakfast. 🙂
I made these this morning as per your instructions and they were oh-delicious. And this from a girl who hasn’t ate a poached egg since childhood because mom’s were slimy and yucky.
CLAPPING!!! OH YES!! That makes me sooooo happy!!!!!!!
Hooooray!!!
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 8/29/2012 8:31:37 P.M. US Mountain Standard Time,
Ick on the vinegar! You can absolutely taste it.
You should only put in a small slurp of vinegar. There should be
enough water that you can not detect the vinegar 🙂
(rice vinegar is what I normally use)
Blog: http://www.aFancifulTwist.com
Website: http://www.VanessaValencia.com
In a message dated 2/17/2014 6:45:03 P.M. US Mountain Standard Time,
Thanks for the tips!! Funny your mom said that because the eggy smell comes from sulfur released in cooking the yolk (as in hard boiled or scrambled), when yolk is runny, there is absolutely no egg smell.