Fool-proof poached eggs: Your weekday quick fix protein staple
When weekdays get busy, poached eggs are your meal solution. They will give your body the protein it needs after a workout without cook times eating into the minutes you don't have to spare.
Eggs are a staple in my diet. They are easily digestible, perfect for any meal and pack a solid protein punch for recovery. Whenever I go for brunch, I always opt for poached eggs. I used to think that they were too finicky to make myself and wanted to leave it to the pros. I had tried to make poached eggs several times and found they never worked out just right.
Then, on one fateful day I was looking through my recipe books, and there was a “tips” page that included a how-to piece on poaching eggs. I figured I would give it a shot, but I’ll admit, I had very low expectations. Surprisingly, it worked out flawlessly. Using lightly greased custard cups, the eggs cook in a perfect shape, and are easily adapted to create soft, medium or hard yolks.
This method changed my world – I can have poached eggs whenever I damn well please now and I don’t need someone else to make them for me. Great success!
(Hint, need some side ideas? We’ve got those too.)
Fool-proof poached eggs, serves one
INGREDIENTS
– 2 eggs
– 2 custard cups
Directions:
1. In a medium sized pot (large enough to fit both custard cups sitting on the bottom), fill it with about an inch of water. Just enough for the bottom half of the custard cups to be submerged in water.
2. Bring the water to a simmer.
3. Lightly grease the custard cups and crack one egg into each.
4. Place egg-filled custard cups into the pot of simmering water and cover with a lid.
5. Leave covered for six minutes.
6. Carefully remove the custard cups with a towel, tongs or oven mitt, using a spatula, gently remove the egg and place on top of your desired dish.
** for soft eggs, cook for five to five and a half minutes. For hard cook, leave on for about seven minutes.
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