I hadn’t ever eaten a poached egg until last year when I discovered the secret to making perfect ones. We were more of a scrambled egg family growing up, to be honest, and until last year, I probably didn’t even know what a poached egg was.
Speaking of scrambled eggs, they were the first thing I learned how to cook, and I would make them constantly. My favorite was with bits of ham and cheese loaded on top of wheat toast. Yum.
Ok, back to our poached.
3) Crack open the egg very gently into a bowl and then drop it into the water vortex - it should stay contained in the spinning water and come out in a perfect ball shape! Cook about 2 minutes for runny yolks, 4 for solid, and pull out with a slotted spoon.
1) Get a small stock pot and fill it with water about halfway. You want it to simmer, not boil.
2) Pour about 1 tablespoon of vinegar into the water - this will keep the egg white firm and from dispersing in the water!
3) Create a vortex in the water by stirring it super fast with a spoon.
Yolks in Italy are very orange, maybe because they're super fresh. When I bought them this morning from the traveling egg salesman (yes) there were still feathers on the shells!
Important question: What kind of an egg family were/are you?
P.S. I'm sharing my top three tips for eating in a new country on my new friend Krista's blog today!
P.P.S. Here are some more gorgeous looking poached egg breakfast ideas!