Often times, it’s difficult to figure out the cooking of eggs when one is dairy-free. Grapeseed oil and Earth Balance spreads are helpful for scrambling or frying, but if you want to truly go au naturale, poaching is the way to go. It was my favorite breakfast as a child and has been my children’s favorite for years.
Poaching is so much easier than it looks. If you have a mid-sized sauce pan, you can do it with little effort. Here’s a few easy steps for two perfectly poached eggs.
Prep time: 5 minutes
Total time: 8 minutes
Yield: 2 poached eggs
Special equipment: 2 ramekins or custard cups
- Bring 2-3 inches of water to boil in mid-sized saucepan.
- Add a few drops of white vinegar if you have it (it helps the whites stay together).
- Crack each egg into an individual custard cup or small ramekin and gently slide eggs into the boiling water.
- Once the water returns to a boil, turn the heat down and cook eggs at a gently rolling boil for 2 minutes for an extra large egg. Watch carefully to make sure water doesn’t boil over.
- Remove egg with a slotted spoon to bowl, draining extra water out of bowl. Let egg sit for a minute or so to set, then drain again and serve with your choice of toast, bacon and fresh fruit for a hearty breakfast.