When looking to round out a meal come brunch, lunch, or dinnertime, I stick to a simple motto: put an egg on it (not to be confused with "put a bird on it" . . . ). While fried and scrambled are nice, I hold a special place in my heart for the oozing yolks of a perfectly poached egg, but until now I hadn't thought of them as portable. It turns out, with an ingenious kitchen hack, these luscious eggs can become a protein-packed part of the brown-bag lunch rotation. Keep reading to find out the simple secret.
To brown-bag poached eggs:
- Simmer up a batch of poached eggs — we swear, it's easy and takes just a few minutes!
- Gently pack the cooked eggs into a thermos filled with cool water. The water helps insulate the delicate yolks from breaking and acts as a short-term refrigerant.
- At lunchtime, carefully pour out the cold water (no need to get every drop) and refill the thermos with hot water from the spigot of the water cooler and let sit for 2-3 minutes, or until the eggs are warmed through. The water is the perfect temperature for the task: hot enough to reheat the eggs, but not so scorching that it'll cook the eggs further.
- Drain off the hot water, and add the eggs to salad, toast, you name it!