Tuesday, September 8, 2009

Poached Eggs

I'm on a poached egg kick. I've been eating them almost everyday for the past two weeks. Why? Well, I just recently learned how to make them and I'm amazed at how easy it is. Let me repeat that, easy. Really, once you learn the tricks all you need to do is keep an eye on the clock and you've got a perfect poached egg.

I love my eggs cooked so that the yolk isn't too runny or hard set, but when it's in that between stage. Its done when the yolk is gel like and bright orange. An egg like that extremely hard to achieve when frying. You have to worry about the temperature of the pan and about over or under cooking. It's a hassle. But when poaching its a different story. I drop my egg in the boiling water, walk away for four minutes and... Boom, an egg cooked to perfection. Another plus is that there's no added cooking fat. It's just pure, unadulterated delicious egg.My expertise on poaching is new. To be honest, the first time I tried it was egg- drop soup. I was so discouraged that I didn't try it again for a year, but then I learned a couple of the tricks. If you follow a few simple rules that help keep the egg together you too can make perfect poached egg.

Rule #1: Boil enough water in a small pot to cover the egg.
Rule #2: Stir in a few drops of vinegar to the water while its boiling. (The vinegar keeps the egg white close to the yolk.)
Rule #3: Turn the heat off before dropping the eggs in, but turn it back to low after the egg is in. (This stops the bubbles from disturbing your egg as it sets.)
Rule #4 : Release the egg/s as close to the water as you can get. Sliding the egg out of a bowl helps.
Rule #5: Blot water off the egg with a paper towel before plating.

There you go. If you follow these simple rules you can't go wrong. Poaching also frees up your time to set the table, make toast, or pour some juice while the egg is cooking. I usually eat my perfectly cooked egg sandwiched between sourdough toast with a little cheddar cheese. So good.

1 comment:

  1. dude i've been totally into poached eggs lately too. i'll try your technique and let you know how it turns out.