Say goodbye to overcooked yolks or disintegrating egg whites -- perfectly poached eggs are easy with these useful tips.
Posts with tag poached eggs
How to Poach an Egg - Foodie Flicks
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!
Poached Eggs and Salad - The Delicious Breakfast without Bread
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.
Poached Eggs on Toast - Feast Your Eyes
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.
Poached Egg Stack - Feast Your Eyes
Saturday afternoon, I got brunch with a friend and my boyfriend at a little place called Ants Pants Cafe. They have a wonderful assortment of breakfast and lunch items, including a dish they call 'The Bacon Stack.' It looks a whole lot like the picture you see above, with bacon, eggs, arugula and cheese piled on a thick slice country bread. It's one of the best things I've tasted in a long time and is even better with a side of thinly sliced sweet potato fries.
Thanks to BuBBy, for adding this tasty image to the Slashfood Flickr pool.
Food and Wine in 60 seconds: Poached eggs and pinot noir
A foodie tour of the Mediterranean with Jacques Pepin. - Eight travelers pick their favorite foods from around the world (and their favorite bags to put that food in).
- Airstream Cuisine.
- What are chefs in Spain interested in now?
- Who's the next Jamie Oliver?
- A quick guide to Pinot Noir.
- How to make a better cupcake.
- New stuff for your kitchen, here, here, and here.
- This month's recipes include: Chilled Russian Borscht, Tangy Twice-Cooked Eggplants with Red Peppers, Watermelon and Goat Cheese Salad, Spiced Pinto Beans with Chorizo, Cubano Sandwiches, Korean Grilled Beef, Baja Fried Shrimp Tacos, Poached Eggs with Baked Feta and Olives, Chocolate Buttermilk Cake, and Lemonade Slushies with Mint and Lemon Verbena.
Trial, error and poached eggs
I grew up eating poached eggs. I liked it best when my dad would prepare them, as he always served them over a piece of toast that he had buttered and then cut into squares. That way it would be easy to get a bit of yolk-soaked toast with every bite (occasionally when I go home to Portland, I am still able to convince him to make me breakfast like this). Because of this early exposure to poached eggs, I never thought them to be foreign or complicated and when I was old enough to operate the stove, a pan of water and a slotted spoon, I started whipping them up myself. It wasn't until I read Julie and Julia did I realize that not everyone sees poached eggs as the deadly easy meal that I've always known them to be.
However, now that I know that some folks are challenged by the poaching of the eggs, I thought I'd try to help by pointing you all in the direction of some helpful information. Rob at B3TA tried four different methods for poaching eggs and, after much trial and error, comes to stunning realization about the utility of a pot of boiling water, an egg and some plastic wrap. Go check it out for yourself!
[via Serious Eats]
Hollandaise is easy
Hollandaise sauce doesn't have to be served over poached eggs and Canadian bacon to make Eggs Benedict. You can ladle it over tomatoes, avocados (now we're talking high fat), low-fat ham, even a simple salad-- but always on a good French or sourdough toast. The toast/sauce texture ratio is key. Also, don't be intimidated by the 'ole double boiler. It's quite easy to get the hang of and if you like chocolate...well, that's another post.
You will need:
- Medium double boiler
- 3 small sauce pans
- whisk
- spatula
- measuring spoons
Getting a perfect shape for poached eggs
Many an egg has been discarded after an unsuccessful poaching attempt. The eggs cook, but even after following every trick you've heard about adding vinegar, swirling the water around and using various cups to drop the egg in exactly the right place, eggs still manage to come out looking less than perfect. Using an egg poacher will help you get cleaner shape, with no tendrils of egg white snaking off into the water, but using a Flower Shaped Egg Poacher will get you a more interesting one. Made of nonstick metal, the poacher will release the eggs onto your plate as easily as it cooks them. It may not make a traditionally-shaped poached egg, but will add an interesting touch to your breakfast plating.
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