Extra-Virgin Canola Poached Egg

Extra-Virgin Canola Poached Egg

Yield: 1 serving

1 Tbsp. virgin canola oil
1 whole egg
pinch of salt

Line the inside of a 3” fluted soup cup with a 12” square of plastic wrap. Squirt 1 Tbsp. of virgin canola oil onto the inside of the plastic wrap so the oil runs down the sides, covering the wrap. Crack the egg directly into plastic-lined cup and sprinkle a pinch of salt onto the egg. Gently pull the four corners of the plastic wrap straight up, squee

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish