Monday, May 20, 2013

Poached Eggs

I really enjoy a good poached egg.  The rich yolk oozes deliciously over a piece of hearty toast, add a little avocado and it makes the perfect breakfast.  I've poached plenty of eggs in the past, but I learned a little trick that helps the whites to stay together even better than the traditional way of poaching them in water spiked with vinegar.  By simply dropping the whole eggs in the boiling water for 10 seconds the whites firm up inside the shells just enough to keep them together once they are cracked.  Thank you PBS and Julia Child!!
 Perfect Poached Eggs

1 egg
1 tablespoon white vinegar

Heat water in a medium saucepan until lightly boiling.  Add vinegar and lower heat so it is does not boil too hard.  Add egg and slowly count to 10.  Remove egg and gently crack it and add to simmering water.  Simmer for about 3 minutes, or until whites firm up and do not jiggle too much.  Remove with a slotted spoon.
*It also works to poach a bunch of eggs and keep them on a warmed plate.  When you are ready to serve you can quickly slip them into hot water for a few seconds to bring them up to temp.  (Do not try heating them in the microwave or they may explode.  You can microwave a mug of water and then slip the egg into the heated water for a minute.)

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