"PoachedEggs" news and stories

Sure scrambled or sunny-side-up eggs are easier, but don't let poached eggs scare you -- you don't need special equipment or a culinary degree to make a perfect pair.

Say goodbye to overcooked yolks or disintegrating egg whites -- perfectly poached eggs are easy with these useful tips.

Everyone has his or her own way of poaching an egg. Some twirl the egg into a ghostly tornado in a pot of water , some buy special poachers and some even cheat and bake them. (One of our favorites is cracking an egg into a greased ladle and holding it in boiling water for 3 to 4 minutes.) This video, however, explains an even an easier way -- gently pouring eggs into vinegar-laced water.

Bay Area food editor Jenny Slafkosky here describes the particulars of poaching and how a little vinegar will help the albumin in the egg white coagulate (or firm up) more quickly. This is quite a discovery for those of us who love poaching eggs, all of whom have probably experienced watching them shred mercilessly in a pot of boiling water.

Slafkosky's simple method gets wonderful results, and -- a bonus! -- she also tells us how to make poached eggs for a whole crowd. Give it a click for flawless poached eggs down the road, and let us know how it goes!

For my entire life, I've believed that two things should always go together -- eggs and bread. (Unless, of course, we're talking about deviled eggs.) In fact, I'd rather go without breakfast, or eat something less desirable, than attempt to partake in eggs without some kind of bread or bread-product. (I've even been known to dive for the bread crumbs when desperate.) Bread and eggs just go together. They're Tom with Jerry, Sonny with Cher, Simon Pegg with Nick Frost. Alone, they're just not the same.

And then I found myself eating brunch at the Park Hyatt Toronto. I ordered an egg-topped green salad, and an ordering mishap left me without my side of bread. Reluctantly, I began to eat my salad -- for the first time ever, I could eat eggs without the bread. Diced chunks of cheese and meat balanced the light and airy lettuce, and the runny yolk became a delicious extra hint of dressing to the salad.

Best of all -- it's easy to make. The above salad is just a bunch of romaine hearts tossed with olive oil and red wine vinegar, then topped with some diced tomato, finely diced onion, and chunks of kielbasa, cheese, and avocado. Two poached eggs went on top, and then a good grind of salt and pepper. It's delicious, easy, quick, and hugely filling.

*Note: The eggs are red because they were poached in some left-over red wine that has sat too long in my fridge. It offers s a nice extra hit of flavor.

I've always loved having someone else make breakfast for me. I don't exactly understand why it is, but when someone else prepares my morning meal, it always tastes so much better to me than when I've cooked it up myself. My dad's specialty is poached eggs on toast, much like the photo you see above. His are excellent because he takes care to butter and cube the toast before placing the eggs on top, so that it's easy to get a delicious bite of eggy toast with every forkful.

Thanks to NicnBill for adding this picture to the Slashfood Flickr pool and giving me a chance to recall those morning meals. I may have to talk my dad into making poached eggs while I'm home in December.

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