How to Poach an Egg (Thus Making Every Lunch Infinitely Better)


How to Poach an Egg (Thus Making Every Lunch Infinitely Better)

  • Make sure your eggs are really fresh.
  • Add a small dash of vinegar to a pan of steadily boiling water.
  • Crack eggs individually into a ramekin or cup.
  • Create a gentle whirlpool in the water (hint: use a spatula handle) to help the egg white wrap around the yolk.
  • Slowly tip the egg into the water, white first. Leave to cook for three to five minutes.
  • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.

I’ve added this to just about every damn meal I can think of. Including this insanely delicious salad. All you need is:

  • baby arugula
  • one egg
  • bacon bits (optional)
  • sun-dried tomato spread (lower in calorie than the oil based chunks)
  • shredded parmesan
  • lemon juice
  • salt
  • pepper
  • smoked paprika

Prep salad by soaking it in lemon juice and tossing it with the bacon, parmesan, and salt & pepper. Create bed of tomato spread for egg to rest on. Poach egg using above instructions. Lay egg on tomato, then sprinkle with paprika. Viola!



  1. (Not Exactly) Momma’s Kitchen

    November 14, 2018 at 3:45 pm

    […] a crunchy-skinned baked potato, underneath another favorite (runny egg, pictured above, or even a poached one) or for a lighter version, this delicious recipe right here […]

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