Eggs are my favorite source of protein. They can be cooked in so many ways, and each of them are delicious in their own right. However, my biggest weakness lies with poached eggs. Their lack of shell makes them easy to eat, and their soft yolk provides the best sauce for any dish! While they are typically made the day of eating, you can now make them in advance to save time preparing and cooking the day you want to eat them.
The trick is to undercook your eggs by just a small amount. By undercooking your poached eggs by just a minute, you’ll be able to preserve them in a bath of cold water in the fridge. Just make sure your egg whites are set fully-If they’re undercooked and taken out of the poaching liquid, there’s no going back!
When you’re ready to serve and eat your poached deliciousness, take them out of your cold water and put them in a pan of just simmering water. Unlike the first poach, the eggs will keep in one piece because the egg white exterior has been fully set. Poach the eggs for just the one minute that was lacking from the first poach, and they’ll be as good as new for your meal!
By: Lizzie Kim