I’ve stayed away from poaching eggs. It’s an art and a science apparently, not for mere mortals. The regular cook in the kitchen need be satisfied with scrambled eggs, fried eggs, boiled eggs or omelets. But Poached eggs were to be left to a fancy chef who turned it out ala Eggs Benedict! Well no more I said and attempted to poach an egg (remember Julie in ‘Julie and Julia’ J) To be honest, the first attempt was a birds nest and I quickly gobbled it down to erase any photo evidence. The second one however was definitely palatable. The proof of the pudding or the poaching is for all to see. Sunday morning brekkie anyone?
How to Poach an Egg (Courtesy: Wiki Info)
Step1: Set a saucepan to boil that is about two-thirds full of water. Milk can also be used for a richer taste.
Step 2: Add a dash of white vinegar (while it’s not absolutely vital, it helps the egg’s appearance – the vinegar coagulates the egg white turning it into a perfectly poached egg). The fresher the eggs, the better they poach. An egg straight from the chicken will poach without any need for vinegar.
Step 3: Crack an egg into a ramekin, small bowl or soup ladle.
Step 4: Spin the boiling water to cool down the water before you drop in the egg. You will want to bring the water to a temperature of about 160-180ºF (71-82ºC).
Step 5: Carefully lower or drop the egg into the center of the whirlpool. Make sure that you do not drop the egg into boiling water (100ºC/212ºF), as this will toughen the eggs and make them unpalatable.
Step 6: Wait 3-4 minutes until cooked.
Step 7: Remove with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the saucepan. Poached eggs should be served as soon as they are pulled from the water. Poached eggs get cold quickly, and cold poached eggs are decidedly less than perfect.