It’s Friday! I wish I can be at a bar, having a cold beer with a side of honey garlic chicken wings….this diet is slowly killing me. I know eventually I will be able to eat everything and my body will be able to digest and process foods better, but I’m honestly getting super impatient.
One thing that I am allowed to eat is eggs. Two eggs a day to be specific. I love to scramble, do a sunny side up and my favourite…poached. I used to always order poached eggs when out for breakfast but I never had the courage to do it myself…because…I alway failed! After many tries and fails, I realized the key to mastering the poached eggs: patience. You have to be patient and never rush, trust me, this works.
Follow my steps below and you will be making poached eggs like its nothing. I literally make it for the whole family without sweating! Plus it’s a great alternative to your everyday sunny side ups and scrambles.
How To Master The Poached Egg
Cold eggs (as many as you like)
1 mini cup
1-2 tbsp vinegar
2-3 cups boiling water
- Start by boiling 2-3 cups of water at high heat.
- Once boiling, add vinegar and reduce to low (slow simmer).
- Crack 1 cold egg into a cup (see image above) and slowly dip cup into water and let the egg slowly pour out.
- Simmer at medium to low until your desired cook. 2-3 mins will give you a runny yolk and 5-7 mins will give you a fully cooked yolk.