Now that spring is here I feel like I can’t have enough of green salads, green leaves, green everything. It’s like a cleansing of the blood, after so much winter and cold and darkness. The combinations are neverending, they are as numerous as there are edible plants and veggies: spinach, watercress, lettuce, green onions, radishes, green garlic, green peas, orach (both red and geen), asparagus, parsley, it’s a true frenzy! I feel like there’s so much of them and so little of me :)
Lately I’ve been going crazy on poached eggs too, because they’re so easy to make, much healthier than the fried version (in fact, the healthiest version alongside boiled eggs) and they’re just too sexy, especially when that creamy, runny yolk starts spreading all over the plate! Whether it’s on toast or on a salad, I simply adore them. I’m lucky enough to be able to use only organic eggs from a farm nearby, so I don’t feel any guilt or worries whenever I make myself one of these wonderful salads…
Poaching eggs is not a big philosophy: there are just a couple of simple rules to follow that absolutely guarantee impeccable results every time. E-v-e-r-y time. What you need to do is crack the eggs in small bowls or cups, simmer some water in a saucepan, add 2 tbs vinegar and lower the heat just enough to keep the water hot but not boiling (or bubbly). Using a spoon, start stirring vigorously in circles then gently drop the egg in the middle of the twister. Set the timer for 4-5 minutes, then take out the egg using a slotted spoon and let it rest on a paper napkin. To make it even easier to understand and reproduce, I made a quick video tutorial that I hope you’ll find useful.
I added my two poached eggs to a vegan spinach salad, made of spinach (duh!), green garlic, radishes, hemp seeds and a lot of lemon juice, olive oil and black pepper. My God it was delicious! And light, and gluten-free, and everything the doctor ordered!
Love and poached eggs!