Poached Eggs with Corn Cakes
When it comes to food fashion, we are a fickle people. Consider how eggs were a food no-no for decades thanks to their high cholesterol content. In 2000, the American Heart Association revised its dietary guidelines and gave the green light to begin enjoying eggs once again. Yay!
I had to ease back into eating whole eggs after eating egg whites or egg substitute for years. I am so happy to enjoy the sunny yolks of farm fresh eggs. I love the soft curds of scrambled eggs seasoned with butter and a bit of salt. So simple. Adding an egg to top off most any food changes it from plain to elegant. Watching the ooze of the runny yolk as it mingles with a spinach salad or a plate of golden brown French fries is a culinary joy.
Poached eggs are often considered to be advanced cooking or too much trouble to deal with. They take a bit of practice, but are really quite easy to do. I like that the cooking process requires no additional fat. One large egg is roughly 70 calories. Add a tablespoon of butter to the pan for skillet cooking and we now have jumped up to 170 calories. Delicious, but I can do without the extra 100 calories.
Here is how to poach an egg:
1 large egg
1/2 teaspoon white vinegar
2 cups water
Fill a small saucepan roughly 2/3 full with water; bring to a gentle boil. Add the vinegar. Lower the heat to a simmer. Crack the egg into a small cup.
Holding the edge of the cup, gently ease the egg into the simmering water.
Allow the egg to poach in the simmering water for 4 minutes for a slightly runny yolk. Add or subtract 30 seconds to reach the firmness you prefer.
Carefully lower a slotted spoon under the egg to remove from the water. Blot dry on a towel.
Season and serve the warm egg as desired.
Poached egg & fresh chives with salad greens
To make the fresh corn cakes, find the recipe from an earlier post by searching the word "corn" in the search box.