Picture taking 2: Poached eggPosted: March 13, 2011
More fun with my new camera. For this lazy day after we’ve lost an hour (silly Daylight Savings), I needed a satisfying breakfast to get me going.
While looking in my fridge, I realized I was down to the bare essentials — but still had what I needed to make a good breakfast: six mini Yukon gold potatoes, turkey bacon, a few slices of rye bread, a red onion and some eggs. I also decided to switch things up and poach the egg.
Poaching an egg can seem difficult, but it’s actually very simple. And while it’s not that different from a sunny side egg because the yolk remains runny, a poached egg is lighter and fluffier.
Take a medium-sized pot and fill it 3/4 of the way with water and boil. Once it’s really bubbling, add a tablespoon or two of white vinegar. Crack an egg into a small ramekin. Give the boiling water a couple of good stirs — so the water is really swirling — and then pour the egg right into the middle of the pot. The swirling will really help the egg white wrap around the yolk. Boil for about 2 minutes, then turn off the heat and let the egg continue cooking for another minute. Scoop it out of the water using a slotted spoon to drain the excess water. Serve and eat.
I ate my poached egg with some quick home fries I made using the potatoes, diced red onion and Montreal Steak seasoning. I also fried a few slices of turkey bacon and toasted some light rye bread. And, I sprinkled everything with a little bit of dried oregano for some extra flavor.