Perfect Poached Eggs

Q’s Perfect Poached Eggs with Toast

By: Leslie Ann Quillen

Serves 1

INGREDIENTS

2 large, fresh, organic eggs

Plastic wrap

Olive oil spray (I used Pam olive oil spray)

Kitchen twine

Small cup or bowl

1 slice of bread (I use Trader Joe’s High Fiber bread or Ezekiel bread), toasted and lightly buttered (butter is optional, but encouraged:)

Sea salt, fresh black pepper, chopped flat leaf parsley (or your herb of choice)

1. Fill a large saucepan with water and bring to a boil.

2. Cut 2 squares of plastic wrap, one for each egg. Place a square of plastic wrap over the bowl and mist lightly with olive oil spray. Crack an egg and tip it into the plastic – don’t break the yoke! Gather the edges of the plastic wrap up over the egg and, getting as close to the egg as possible, twist the plastic and secure with kitchen twine. Repeat with the other egg.

3. If the water has come to a full boil, lower the heat. The water should be simmering slightly, not at a rapid boil. Drop the eggs into the water and set a timer for 4-6 minutes. (I preferred 4 1/2 – 5 minutes because it yielded a more runny yolk, but it depends on how hot your water is and how you prefer your eggs.)

4. While the egg is poaching, prepare 1 slice of lightly buttered toast.

5. When the timer goes off, lift the egg out of the water with a slotted spoon. If the whites are not solid yet, put the egg back in for a few more seconds.

4. Place eggs on a flat surface and carefully cut the plastic around the top. Peel the plastic away and nudge each egg into the slotted spoon and place on the piece of toast.

5. Sprinkle with sea salt, freshly cracked pepper, and chopped fresh herbs. Pierce the yolk with your fork and behold the “liquid gold”!!

You can see more pictures and read more here at Q's Eats.