First things first, eggs have their critics but ignore them right now because poached eggs are a good thing to know how to cook. And poached eggs are a great thing to have in your family menu plan.
They are cheap. They are easy. And poached eggs can be used in so many ways: breakfast, lunch, and dinner.
Here’s the thing: they can be hard to do. Some say. I haven’t had a big problem – but I do a couple of things that help. First, I never think I am so clever at cooking that I can just dump an egg into the water. I always use a little cup to gently lower the egg into the pool. One at a time. Slowly.
Also, I don’t let the water boil … I let the water get just … about … to boiling, then the eggs go into the bath.
And, I’ve done it without vinegar. It will work if you don’t have vinegar handy. (I’ve also used rice vinegar, balsamic vinegar, whatever was in the pantry, and things turned out fine. You so have a taste difference, but that’s not a bad thing.)
Here’s the deal. Eggs are cheap. Poaching means no fat to cook them. And the runny centers are KEY to how these things can spark up a salad or a sandwich.
For more:
Here’s step by step instructions on poaching.
Here’s a recipe for a great salad using poached eggs.
As for sandwiches, I like a runny sandwich (wet, to coin a famous author of murder mysteries). I like to take great bread, homegrown tomatoes, thinly sliced cheese, some dijon mustard or yes some Miracle Whip or both, lotsa romaine lettuce, and get all that ready for a poached egg to set on top. Smush together. The egg oozes. It’s hot, it’s oh so good. And doesn’t cost much.
Yum.
