This may sound silly, but I’ve always had a bit of a phobia around poaching eggs.
Growing up, we were a boiled or fried egg type of house. I can’t ever remember my mum poaching an egg. So I guess that’s where it all started.
Poached eggs were something you ate out. In fancy hotels or cafes.
As I started getting into cooking, it wasn’t long before I attempted my first poached egg. With careful water swirling and a few teaspoons of vinegar and the freshest eggs I could get my hands on, I gave it a shot. The results? Disaster.
Over the years there have been many more attempts, a few acceptable outcomes and many failures. So when I decided to go Slow Carb at the beginning of the year and started eating eggs for breakfast pretty much every day, it was only a matter of time before I decided to put in some serious effort and master the gentle art of egg poaching.
The good news is, I’m now longer a poached egg phobic. Lately they’ve become my daily egg of choice.
And the secret?
It’s all about the acid.
I find adding a generous slug of white vinegar to the poaching water – we’re talking a good 3-4 tablespoons, is all you need to get good looking poached eggs, every time.
Don’t believe me?
Then have a look at the video posted below. I’ve gone ahead and done a little side-by-side comparison for you to show how the vinegar helps the egg keep their shape.
8 reasons to eat eggs for breakfast
1. Egg keep you feeling full much longer than cereal or toast.
When I worked for a big breakfast cereal manufacturer we ate breakfast at work. It used to puzzle me why we would all be hungry and have lunch on the stroke of midday. Now I know.
The protein and fat in eggs helps sustain your energy levels, keeping you satisfied for longer and reducing the need for a mid morning snack.
2. Eggs assist weight loss.
This is a follow on benefit from keeping you satiated. Studies have shown that people who eat eggs for breakfast are more likely to lose weight than those who ate bagels.
3. Eggs are a great source of protein.
Whole eggs are one of the most complete sources of protein, meaning eggs contain all the essential amino acids which we must get from our diets.
4. Eggs tend to be relatively inexpensive.
Compared to other high protein foods such as red meat, even free range eggs are more budget friendly.
5. Eggs aren’t going to make your cholesterol worse.
While it’s true that eggs do contain a significant amount of cholesterol, the old formula of the cholesterol you eat impacting on your blood cholesterol levels, has been disproven. So there’s no need to worry about eating eggs increasing your risk for heart disease.
6. Eggs help with brain development and memory.
Choline, an essential nutrient found in eggs, stimulates brain development and function. It has also been linked with increasing memory retention and recall as well as improving alertness.
7. Eggs protect your eyesight.
Two antioxidants, leutin and zeaxanthin, are present in eggs and have been linked to protecting eyes from damage related to UV exposure. They have also been associated with reducing the likelihood of developing cataracts in old age.
8. Your hair and nails will grow faster and stronger.
This is probably just the protein at work, but I’ve definitely noticed a positive change in how often I find I need to cut my nails. And my hair seems to be growing much faster as well.
And if you’re wondering, Ethan is a very entrepreneurial boy who lives near me. We’ve been buying his eggs from our local butcher, the next best thing to having your own chickens.
poached eggs with kale
takes 5 mins
Baby kale leaves, picked from the garden while I wait for my water to boil is my current favourite egg accompaniment but it changes all the time. Baby spinach or other greens would make a good substitute. Or if your kale is a little older and tougher, I find it’s best to finely shred it or cook it quickly in a pan until just wilted.
3-4 tablespoons white vinegar
handful baby kale leaves
truffle oil, optional
1. Bring a small saucepan of water to the boil. Add a big splash (3-4 tablespoons) of white vinegar and reduce the heat until it is at a rapid simmer.
2. Break eggs into a small bowl and slide each into the water.
3. Simmer gently for 3 minutes or until cooked to your liking. Meanwhile place kale on a serving plate and make your tea.
4. Remove eggs from the water with a slotted spoon and pat dry with a clean tea towel.
5. Serve eggs on top of the kale seasoned generously with salt and fresh pepper. Drizzle with truffle oil if you’re in the mood for a little breakfast luxury.
video version of the recipe
And THANKYOU THANKYOU to all the fabulous Stonesoup subscribers who were kind enough to complete my reader survey, or ‘the stonesoup quiz’ as my brother called it.
I really appreciate you taking the time to make Stonesoup an even better blog :)
For those of you wondering what Paleo recipes are, all is revealed in my blog post called How to eat like paleolithic man and get more veggies in your diet.
And while I’ve got you…
I’m planning on releasing a totally new eCookbook in the next few weeks. The title is still to be finalised. I’m looking for a few people to have a sneak preview and give me some feedback.
If you’d like to help me out and get a free copy of the new eCookbook, drop me an email email@example.com. First in, first served.
[UPDATE: WOW that was fast.. Thanks so much to everyone who emailed already! I already have more previewer than I need. Watch this space for details of the new eCookbook]
ps. If you’d like to learn how to make falafels in just 15 minutes, check out the 15 Minute Meals class over at the Stonesoup Virtual Cookery School. Go to: