Optavia Lean and Green Recipes are made Easy with Stacey Hawkins the Queen of Lean and Green Recipes! Learn how to make perfectly cooked and seasoned poached eggs with this quick low carb recipe. For more great info, or for more Optavia 5&1 recipes, check out StaceyHawkins.com
Creamy, delicious and rich poached eggs do NOT have to be a luxury reserved for breakfast at a restaurant! In truth, they are SO easy to make, but there are a few chef's secret tips you need to know to perfect them at home.
In this quick and easy recipe, I pull back the veil and let you in on the ingredients AND techniques that pop out perfect poached eggs, every time!
Whether you serve them up as-is, with your favorite side dishes or as a part of eggs Benedict, all you "really" need is a pinch of high-quality Cyprian Sea Salt to bring out the VERY best in these nom-noms.
Crack the egg into a small bowl while preparing water.
Place water and vinegar into a pot. Turn on high heat and when bubbles form in the bottom of the pot, reduce the heat to medium.
Place a large slotted spoon in the pot and begin to gently stir the water in a counterclockwise direction until a mini-whirlpool starts. Remove the spoon and gently slip the egg into the water at about the 5:00 position on the pot.
Let the egg make 1-2 rotations in the pot and then gently stir the water again to keep the egg moving. If the whites get stuck to the bottom of the pan, gently pry them free with the spoon and keep the egg moving.
If you're cooking more than one egg (you can do 2-3 at a time easily with the same amount of water) now is the time to repeat the process as above.
Keep stirring the water gently to keep them moving. Let the eggs cook in the water bath for 2 minutes after you see the whites go from translucent to cloudy.
Using the slotted spoon, gently remove the egg from the water bath, drain well and place the egg in a clean kitchen towel in your hand. BE CAREFUL as some of the hot water may seep through the towel. Gently close your hand around the egg wrapped up in the towel to help form it and dry it.
Tuck the "tails" under the egg and place on a plate. (Alternately you can cut them off, but I don't like to waste them!)
Sprinkle with a pinch of Cyprian Sea Salt and serve warm.
Chef's Notes & More
1 egg is 1/3 of a Lean on the Optavia Program
Stacey Says: *White vinegar is the ONLY option in this recipe and is used because it helps to set the proteins. Do NOT use apple cider, balsamic, rice wine, etc.
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story