Tuesday, March 15, 2011

Easy Poached Egg for One

Conceived and first prepared March 15, 2011. The recipe can easily be doubled by doubling the water and vinegar.
1 large egg
2 T white vinegar
3 c water
Bring the water to a boil in a one-quart covered sauce pan. Off heat, after the bubbling subsides, add the vinegar. Crack the egg into a small round bowl with a smooth edge, and tilt it gently into the hot water. Cover the pan, and poach off heat for 3 to 4 minutes, until the yolk is firm but liquid. Retrieve the egg by carefully lifting it out of the water with a perforated spoon. Blot dry gently between a folded dish towel, and flip onto a nest of cheese grits, or a toasted, buttered English muffin half, or top a pile of roasted asparagus, or prepare Eggs Bubba I.