Poached Eggs On Everything

To put poached eggs on every­thing you first need to learn how to per­fectly poach an egg and the best way to learn is through practice.

Get your water sim­mer­ing, you want a lit­tle move­ment in the water but not a bub­bling, boil­ing inferno.

Make sure the water is salted and a tea­spoon of vine­gar has been added. If you need more than four eggs, poach in batches to ensure best results. With a spoon stir the water so that it is swirling in one direc­tion around the pot. The swirl is what helps to hold the whites to the yolk as they cook and set.

Crack the eggs into a bowl, this is the neat­est and quick­est way to get the eggs into the water while it is still swirling. Pour the eggs into the swirling, sim­mer­ing water one at a time. Let them cook. The best way to check for done­ness is to press the yolk.

Gently lift the egg from the water with a pasta spoon, they are per­fect for this, and gen­tly press on the yolk, if it feels super soft give it some more time and test again. You want some resis­tance as the yolk should be just start­ing to set when you pull it from the pot. Pat the egg dry with a towel and set atop what­ever bril­liant dish you’ve decided to make.

a slot­ted spoon or pasta spoon works great

For the per­fect poach tech­nique they use at Thomas Keller’s restau­rants go here.

Once you’ve got your eggs it is time to eat and they go so well on so many dishes, a plate of eggs Benedict, a spinach salad with mush­rooms and but­tery crou­tons, or a piece of poached salmon over greens. The pos­si­bil­i­ties are endless.

Here are some of our favourite inno­v­a­tive recipes that call out for a poached egg:

Fried cau­li­flower steaks with poached egg

Sauteed mush­rooms on fried cia­batta with poached egg

Frisee salad with poached egg and bacon

Eggs Hussarde

Bacon and leek risotto with poached egg



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