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

 

 

Related Posts Plugin for WordPress, Blogger...
0saves
If you enjoyed this post, please con­sider leav­ing a com­ment or sub­scrib­ing to the RSS feed to have future arti­cles deliv­ered to your feed reader.