This has to be one of my favourite quick fix lunches. Low in calories - 80 calories per egg - and very satisfying.
The method I use is very quick and easy, and I wished someone had told me about it earlier!
We served ours with a couple of slices of hot buttered toast, and lunch came to around 400 calories.
Here's my tip on achieving a perfect poached egg:
TIP: Always start with the freshest eggs you can get your hands on. If they are really fresh, the egg yolk will stand to attention when cooked (see pic). Bring a pan of water to the boil and add a dash of vinegar and turn the heat down to a simmer. The vinegar is important, as it lowers the heat of the water (so I've been informed). Crack the egg into a small cup, then carefully drop this into the water. No need for all that vortex stuff - swirling the water about etc. I've found mine turn out just as you can see in the photograph if you are gentle with it. I like to cook mine for just two to three minutes, preferring a very soft centre. Remove with a slotted spoon and hold close to a paper towel to get rid of the water.
Forget dieting - it's the food and drink YOU love that's important.
Do you know how many calories you can eat each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
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