We’ve been back in Portland a little over a week now and I think we are becoming somewhat normal again. I have never experience let lag that before! The first few days of being back from Bali we could barely keep our eyes open in the evening and would fall asleep around 6 PM and then be bright eyed at 2 or 3 in the morning. It doesn’t make for a great schedule, but I gotta tell ya, I love having so much time in the morning! I loved waking up and catching up on the news, drinking my coffee and slowly getting ready as opposed to springing out of bed 30 minutes before I have to be at work.
What do you guys do for jet lag? Anything special? I read an article that you should limit your light exposure at certain times to try and get back on schedule and putting a few drops of this Dr. Singha’s Travel Tonic in your water to feel more refreshed! Next time I’ll definitely be more diligent on trying to get back on schedule quicker!
If you all followed along on our honeymoon then you know that the food we had in Bali was AHMAZINGG, but it’s always a good feeling to get back home and whip something up! We’ve made all the food we’ve been missing this past week, including lots of avocado toast and poached eggs. Bali definitely has it’s fair share of avo toast and healthy cafés from Australian’s bringing western cuisine over, so we got our fix on the honeymoon – But doing it at home by this method ensures that you have a perfectly poached egg every time! There is nothing worse then ordering a poached egg in a restaurant and the yolk comes out fully cooked.
I’ve made terribly ugly poached eggs more times than I can count, but I think I finally got it down – so here’s a little tutorial for you!
How to Perfectly Poach an Egg
- First things first, heat some water in a medium sized pot. Make sure to put enough water to fully submerge your eggy. Don’t let your water boil! You just want very hot water. THIS IS IMPORTANT. Just get it hot enough right before it boils and control the temperature if you see it start to bubble.
- Put a splash or two of vinegar in your water. This helps your egg firm up faster so the egg whites don’t disperse in the water.
- Crack your egg into a small dish. It makes it easier to slide the egg into the water as opposed to cracking it. Maybe someone should teach me how to properly crack an egg because I swear I always get a piece of shell in there somehow and it’s a real pain in the ass to get out.
- Make a whirlpool in the water with your spoon
- Gently slide the egg into the middle of the whirlpool
- Now just wait…don’t stress. It might look a little wonky at first but the whirlpool will help pull the egg together and then it will bind to itself. You can always help it out by gently pushing it all in with your spoon but that’s not necessary.
- Keep an eye on it, but it usually takes about 3-4 minutes for a perfectly cooked poached egg. Nudge it a little with your spoon to make sure the whites are fully cooked, but you want a wobbly egg, not a hocky puck.
- Remove with a slotted spoon and drain on a paper towel.
Something that I discovered is that you can make your poached eggs ahead of time! If you’re ever throwing a brunch get together or having company over, you can store your poached eggs in cold water in the fridge for 1-2 days and then reheat them right before your party by submerging them in hot water for a minute! Life savor.
I hope this was helpful and hopefully you’ll all have poached eggy happiness from here on out!