My Essential Weeknight Recipe: The Poached Egg

My Essential Weeknight Recipe: The Poached Egg

Stephanie Barlow
Feb 10, 2012

There are nights where I come home from work ready to tackle a big long cooking project. And then there are the other (frequent!) nights where I come home exhausted with the delivery menus in hand. And then I remember the poached egg. What was once a sad heap of roasted vegetables becomes dinner, magically!

I throw a dash of distilled white vinegar in a pot of water and, by the time I have a salad or dish of leftover pasta ready, I plop in an egg and dinner is half way to ready. Cook four to five minutes and add to vegetables, rice, or even soup, it's the perfect solution to a quick weeknight dinner. I used to fear the poaching process, panicking a little on my first try as the egg neglected to stay in a nice, self-contained pouch. I've since developed a pattern of swirling the water, setting a timer and gently retrieving the egg with a mesh ladle. I even hesitate to order poached eggs at restaurants now that I have perfected my own method!

A few weeknight ready recipes featuring poached eggs:
Best Simple Supper: Miso Soup with Rice & Poached Egg
Poached Egg over Polenta with Olive-Herb Pesto
Recipe: Asparagus with Poached Egg, Tarragon and Chives

Related: Perfectly Poached: Some Tips and Tricks for Poaching Eggs

(Images: Faith Durand)

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