Poached Eggs....Third Times a Charm

So I've found the best little breakfast place close to my house. Gina's Cafe in Clinton Township has some insane flavor combinations and I've become an addict to a couple of their treats. While I wasn't following Whole30, I tried their apple-stuff cinnamon roll french toast (a couple times, just to be sure). It was incredible. Next, they had this dish called the "Crabby Benny". It's a fried crab cake, on top of a Jalapeño waffle, covered in eggs Benedict and hollandaise sauce. Absolutely, not Whole30 approved, but it inspired me to try to make poached eggs.

Um....if you think making a perfect fried egg is difficult, try making a poached egg correctly the first try. I watched a couple Youtube videos and failed miserably the first couple times. I was nervous that my eggs just weren't fresh enough. Then I found another blog that explained old eggs can be poached, it's all about the water and having the precise boil. Now, no, I'm not eating old eggs, but I bought them about a week ago from the local farmer's market and thought maybe that was too old. I tried one last time, today, and my egg came out fantastic. My initial issue was the boiling water. You cannot have a strong boil, but more of a slow simmer-y boil. It's easiest to put your eggs in a ramekin first, so that you are not cracking it directly in to the boiling water. You should add some vinegar...the first two times I used pomegranate; this time I used apple cider vinegar. The sites I visited all recommended white distilled, but I didn't have any. Once your water is simmering, or slowly boiling, start swirling the water to make a cyclone. The cyclone action makes sure the boiling water runs on top of your egg, cooking it evenly. I made sure to keep the water moving the entire time the egg was in the water. It only takes 3 minutes and then you can pull the egg out and place it on a folded paper towel. It came out perfect this time!

















~Nicci, In-between Whole30s

Do you have any advice/tips that would help out our fellow foodies? Share in the comments below.