Growing up, poached eggs were (and still are), my dad’s specialty. He’d put them on everything, from traditional toast or English muffin, to pancakes and oatmeal (eeek!) Although I never took him up on his offers to make the latter two options, I have gotten a little more creative with my uses for poached eggs – I’ll often put them on top of roasted veggies (typically sweet potato or cauliflower), or I’ll top my salad off with an egg for some extra protein.
Being able to poach an egg is a good skill to have as a university student – eggs cooked this way are versatile, quick to make, and delicious! Poaching your eggs is also a healthy way to consume eggs, as poaching does not require the addition of fats or oils. Recipes featuring poached eggs will definitely appear on my blog in the future, so I figured it was best to start off with a little lesson on how to successfully prepare your eggs this way. Below I have included a recipe for a salad I eat frequently for lunch. This salad allows me to get some green veggies into my diet, while the sweet potato provides a source of carbohydrates, healthy fat comes from the avocado, and a poached egg on top provides protein. The recipe below includes step-by-step poaching instructions. I have also included instructions to make a simple dressing with balsamic vinegar; however, I often just have this salad dressed with apple cider vinegar.
One thing to note: some instructions for poached eggs suggest adding a splash of vinegar to the water you cook the eggs in, the reason being that the vinegar causes the egg whites to firm up faster, preventing them from spreading around in the water. Because I didn’t have any vinegar in my house when I first started poaching eggs, I’ve just been using boiling water, and my eggs generally turn out very well.