I used to think that the only way to get good poached eggs was at a restaurant that specialized in breakfast fare. That was until I came across this super easy way to poach eggs, which opened up endless possibilities for a homemade breakfast or brunch, or even dinner. Don’t you love breakfast for dinner? Poaching is the best way to keep the eggs’ (or, I should say yolks’) nutritional goodness closer to its natural state, without affecting the structure of their delicate nutrients, or exposing precious fat to air oxidation. As opposed to skillet cooking, when the cooking surface can reach 400ºF, the boiling water doesn’t exceed 212ºF. The source of eggs is extremely important; you will multiply the amount of nutrients you get from eggs if you choose to buy from local responsible farmers who raise birds on open pastures. The only cleaning eggs should be subjected to is washing with water. Commercial post processing, even of the best organic brands, involves some serious chemicals that you don’t want anywhere close to your belly.
Wild salmon roe, even in small quantities, is far more effective at providing you with countless health benefits than any supplement ever could. It is the highest source of bio-available and non-processed Omega 3 acids, a super nutrient for all functions of your body (source); and is very high in vitamins C, D and E, thiamine, folate, vitamin B12 and selenium. You can get wild salmon roe at most ethnic stores, it costs about $35-45 per pound. I get 1/3 of a pound at least once a week, and eat it daily. I feel that it’s one of the best ways I can spend money. If your store has a selection – look for kind that has only two ingredients: salmon roe and salt. It has a very mild flavor, which is easily palatable even by those who dislike fish. The flavor is actually a lot milder than most fish oil supplements I’ve tried. It also goes perfectly with poached eggs! Add chives, or some baby greens, and a small side of fermented veggies for an ultimate healthy meal that will give you all day energy.
HOW TO MAKE POACHED EGGS WITH SALMON ROE
4 cups water
1/2 cup white vinegar
Eggs (any amount you’d like)
1-2 teaspoons of salmon roe for each egg
Salt and pepper to taste
Large spoon for stirring
Slotted spoon for removing eggs
Boil water in a saucepan.
Add vinegar, wait until it comes to rapid boil, turn the flame down to low.
Swirl boiling vinegar water with a large spoon to create a whirlpool.
Break eggs, one at a time, into the center of the whirl. There’ll be some strands of egg white floating around, just disregard them.
Cook for 5 minutes; remove with a slotted spoon. Serve topped with 1 or 2 teaspoons of salmon roe.
- 4 cups water
- ½ cup white vinegar
- Eggs (any amount you'd like)
- 1-2 teaspoons of salmon roe for each egg
- Salt and pepper to taste
- Boil water in a saucepan.
- Add vinegar, wait till it comes to rapid boil, turn the flame down to low.
- Swirl boiling vinegar water with a large spoon to create a whirlpool.
- Break eggs, one at a time, into the center of the whirl. Disregard any strands of egg white floating around.
- Cook for 5 minutes; remove with a slotted spoon.
- Serve topped with 1 or 2 teaspoons of salmon roe.