Poached Eggs

How to Poach an Egg

Poached Eggs. Who doesn't love them. But, how to make them? Make them right, that is. Sure, it's basically cracking a raw Egg into some hot water. Well, yes. 

But ...

If that's all you know from making poached Eggs, then you're missing some essential tips. Some you may know. Some, definitely will be new. And, illuminating. Illuminating, as in poach those Eggs with the lights on.

Here's the skinny:

1. Simmering Water. Bring a shallow pan with acidulated water to a slow simmer. Acidulate with one Tablespoon of white or Cider Vinegar per quart of water. That makes the whites firm faster.

2. Sometimes water collects inside an Egg. When you drop it in directly to the simmering pan the water in the Egg makes it spread out into those pesky, oh so thin strands. Result: misshapen. Waste.

What to do? Separate out whatever water is inside egg. Per that ultra enthusiastic Natasha Kravchuk of Natasha's Kitchen, crack your Egg into a fine mesh strainer. That'll separate whatever water there may be. Then gently slip the egg into the simmering water. 

3. It's done when the yolk is just beginning to set, 2 to 4 minutes. If you are using Eggs cold from the refrigerator will, of course, put doneness to closer to the 4 minute mark.

4. Alternatively, Julia Childs instructs to make a pin prick into the fat side of the egg to remove any air. Then put the whole egg — at room temperature — into a boiling pan for 10 seconds to set the Eggs ever so, so. That keeps it's shape. Then, you crack and slip into a gently simmering pan. We suggest to poach in a different pan of water from the first step; hygiene. 

5. Lift the poached eggs out with a slotted spoon. Test with a gentle touch for doneness.

6. Slide poached Eggs into an ice Water bath to stop the cooking. And, take away any vinegar taste. Then place them onto a dry towel/paper towel to remove excess water. You can return them to a fresh pan* of simmering water to briefly warm them for serving. Also, you can reserve those poached eggs to have on hand just before serving, or refrigerated for use another time. But, not too long after.

* Okay, that's a lot of pans of water. Do it!

7. Serve over toast. There are other options; but for the love of God, at least over some toast.

8. The last item is totally optional; but it looks like a brilliant idea: 

[By OXO, two for $10 dollars. Seems a bit pricey; but hey, don't put a price on love. Right?]

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