Sunday, January 31, 2010

Poached Eggs

For all those out there still seriously trying to keep up with their New Year's resolutions, I have your new favorite breakfast item.... a poached egg.  Eggs are delicious any way you serve them up, but being that I am trying to eat healthy, I haven't had these sweet little balls of goodness in.... well, it's been so long I can't remember.  At only 74 calories, 5 grams of fat and 2 weight watchers points (for those who count them), this is a high protein, hunger satisfying way to start the day.  Poaching an egg requires ZERO added fat, all you need is a pan and a little bit of water.... how much healthier does it get?  There are actually two ways to poach an egg, but after testing both methods the "in-water" method wins hands down.  It's faster, easier, and you don't have to find a cup or Saran Wrap!  I have listed both methods, so try them out and let me know which is your favorite one!  I eat my poached eggs on Orowheat Sandwich Thins, and just use one halve.  It's 50 calories of whole grain wonderfulness, and you can add a little butter if you like. (All images courtesy of Google)

Poached Eggs
1. In a small skillet, pour in a 1/4 cup of water plus a sprinkle of salt and bring to an rolling boil.

2.(In Water Method) Gently crack an egg into small bowl or cup. (This is to make sure the egg is fresh/blood free, and that the yolk doesn't break on you!)

2. (In Bag Method) Line the inside of a coffee cup with a piece of Saran Wrap.  Gently crack an egg into a seperate small bowl or cup.  If the egg is fresh and the yolk is in tact, slide the egg into Saran Wrap lined cup.  Pull together four corners of Saran Wrap and secure with a small chip clip. This bag will be inserted into the skillet.

3. Turn the heat down on the skillet so it is an easy boil, and GENTLY slide the egg into the water.  Take care to not break the yolk when transferring from the cup to the skillet. The egg white will spread out in the water momentarily, it is supposed to do that! :)

4. Let the egg boil for about 3-4 minutes, depending on how firm you like your yolk.  Use a spatula to wiggle under the egg to prevent sticking.

5. While your egg is cooking, toast up your favorite slice of bread.  When you egg is done, use a spatula to remove the poached egg from the water and set on a paper towel to absorb the excess water.  Transfer to your toast and enjoy!

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I welcome any and all comments, but lets keep it classy here! :0) Please remember that all opinions, pictures and postings are my own, unless otherwise cited. If you have had a different experience or have some insight, please feel free to let me know! :)