Chef Tse: Simple Poached Eggs

Simple Poached Eggs
There’s something so delightful about cutting into a perfectly poached egg. But you don’t have to wait to order them at the restaurant. They’re actually quite easy to prepare at home if you follow a few simple tricks.

The great thing about poached eggs is you don’t need a recipe. Here’s how I make them at home:

  1. Start by bringing at least 4 cups of cold, salted water to a boil.
  2. Crack and egg into a small dish and add about 1 teaspoon of white vinegar. The acid in the vinegar helps firm up the white so it stays together when you put it in the water.
  3. Turn the heat down on the stove so the water is simmering. A rapid boil will make the egg want to disperse rather than stay together in a tight little package.
  4. Using a wooden spoon, swirl the water to create a little whirlpool.
  5. Gently slip the egg into the water, continuing to swirl. This movement keeps the egg white surrounding the yolk.
  6. Keep the water at a constant simmer and cook to desired doneness. How do you know it’s done? Using a slotted spoon, lift the egg out of the water. Gently press on the yolk. Since I like my egg yolks slightly runny, I usually cook them 3 to 4 minutes.
  7. Remove egg with a slotted spoon.

You can do multiple eggs at once. To keep them separate, crack them into separate bowls with their own shot of vinegar. Add them to the swirling water one after the other. If you don’t mind that they stick together, you can crack them all in the same bowl.

Serve eggs over toasted English muffins, a bed of sautéed peppers, on top of a salad with fresh herbs, or any way you like them!
 

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