How to Poach An Egg

So today I’m going to share to you how I poach an egg. If you follow me on Twitter, you would’ve probably noticed how much I love watching the movie Julie and Julia over and over without getting tired of it. I actually never poached an egg before—but I decided to give it a try and see if it actually tastes like milk cheese (according to Julie).

Here are the reasons why I prefer poaching eggs now over frying:

1. No oil = lesser calorie-intake
2. Tastes really fresh, contrary to my initial thought of eating some kind of a disgusting embryotic membrane
3. Perfect for breakfast

Poaching an egg is basically boiling an egg to me…just without the shell. So duh, you crack it open and cook it. What I do is bring a pan of water to a boil, and then crack the egg open, and drop it in. With a woodle saddle, I “push the white” towards to yolk quickly (as told by Julia in the movie) and then for about 3-4 minutes of simmering. When the egg looks cooked to me, I take a spatula and take it out from the water. I make sure the yolk is still runny—that way I get it reaaaaaal good.

You can go to eHow: http://www.ehow.com/how_2636_poach-eggs.html to see more instructions and learn about more ingredients that you can use if you like, but I’m sticking to my plain, poached eggs. Fresh & runny. Just the way I like it.

P.S. It does taste like milk cheese.

Arrivederci!