Benjamin Franklin famously wrote, “In this world nothing can be said to be certain, except death and taxes.” However, had he spent less time messing about with electricity and more time in the kitchen, I’m sure he would have added, “Oh, and eggs are awesome. Totally.”
Now, if you’ve ever exploded an egg in a saucepan trying to boil it, made an omelette more useful as a rubber Frisbee, or scrambled them in the microwave (good God, why!), then you may be inclined to disagree. However, you can’t blame the end result on the tool.
You see eggs are like the perfect nutritional delivery in a handy, albeit fragile, portable pod. They’re packed with high quality protein, with around 6g per egg, they carry more vitamins than you can shake a chicken wing at, and just one yolk contains half of our daily recommended requirement of Choline, an important nutrient for brain development.
Now me, I’m not the worlds greatest chef. When it comes to preparing food, the simpler the better as far as I’m concerned. But there’s one thing I don’t mind saying I am great at, and that’s poaching an egg.
Seriously, I have it down to an art.
I am so good at poaching eggs, I make Delia look like a gibbering chimp with arthritis. And you know why? Because I’ve perfected it into a simple five step process.
So in honour of the nutritional masterpiece that is the humble egg, here’s a video I made for Power Living Magazine where I’m going to show you how to make perfect poached eggs every time.