My favourite breakfast is poached egg, on whole wheat toast with unsweetened grapefruit juice. I got started on this when I was a teenager and my mom was going to Weight Watcher's. Back in the day that was one of their breakfast options. This is way, way, way before they had the points programme!
A poached egg can be a thing of beauty or a runny, stringy mess. So, I've studied every technique out there to get a perfect poach every time.
I start with a free range or free run egg. There's more body to the white and the yolk is a lovely, orangey yellow colour.
Bring a couple of inches of water to a boil in a stainless steel pot. Add about 1/4 teaspoon of white vinegar to the water.
Take the pot off the burner to let the water drop down just below the boiling point and swirl the water with a spoon. The combination of vinegar and whirlpool action in the water will stop the white from separating into stringy stuff. Carefully crack the egg into the water and return to the burner. Turn the heat down to low and pop down the toaster.
By the time the toast is done, your egg is ready. ~
I use a slotted spoon to lift the egg out of the water and let it drain for a couple of seconds. The white is cooked through but not rubbery. Runny egg whites are gross! Bleccchhh! Place the egg on a lightly buttered piece of toast.
Next to eggs, I love pepper! I've added a good grind of mixed peppercorns to mine.
Look at the colour in this free range yoke! ~
I didn't have time for any staged shots, so you see crumbs and all here. I just had time to gobble this down before I went off to work on my rental property!