Thursday, February 27, 2014

Eye Enjoy my Eggs Poached

Poached eggs are great served atop a piece of whole-grain toast, or even better, on a bed of spinach. Dr. Barb’s husband, Dr. Chris has shared with us his tried and true method for making poached eggs.

1. Fill a large sauce-pan ¾ full with water. Add 1 tbsp of white vinegar to the water.

2. On high heat, bring water to a simmer. 

3. While you are waiting for the water to come to a simmer, crack each egg into its own ramekin or small bowl. 

4. When water comes to a simmer, reduce heat to medium high so the water is simmering very gently. 

5. Using a slotted spoon stir the water clockwise, creating a swirl. While the water is swirling, slowly pour each egg into the water. 

6. For a soft, runny yolk, cook for three and a half minutes. If the water starts to boil too hard, reduce the heat. 

7. Using a slotted spoon, remove each egg from the water and gently place them onto a plate lined with a paper towel to absorb the excess water. 

Eye Nutrients: Vitamin E, lutein, omega-3 fatty acids (DHA), zinc

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