In my opinion, the flavor of the perfectly poached egg is not to be compared to any other egg preparation. The tender white flesh paired with the creamy yolk is as close to transcendental as one simple ingredient can get. Who knew that an egg could taste so good?
Poached eggs are versatile as well as healthy. Filled with tons of protein and delicious natural flavor; poached eggs are simply delicious served over toast with a pat of salted butter and tons of fresh cracked pepper. They are a wonderful addition to salads and pasta dishes and become the crowning glory to a perfectly cooked steak. The rich yolk dances around the hearty flavor of the meat creating the most sublime combination of tastes.
My version of making the perfectly poached egg!
1. Use the freshest eggs you can find. As eggs age, the whites become thin and are more difficult to manage when poaching. I like to use brown eggs for their rich flavor and they seem to hold up better during the poaching process.
2. Using a non stick sauce pan add at least 3 inches of water and 1 teaspoon unsalted butter. The water should be deep enough to cover the eggs completely. Do not add salt as this will cause the whites to thin.
3. Crack eggs individually into ramekins or small bowls, this keeps any bad eggs from ruining the water and it’s easier to remove any shells that may make it into the dish.
4. Bring the water to a rapid boil then reduce the heat to a simmer
5. optional: Add 1/2 teaspoon white vinegar to water and swirl the water with a large spoon to create a whirlpool effect. Add the egg to the center of the swirl.
I don’t use either of these techniques. I just gently add my eggs to the water and use a spoon to tuck the white back over the egg. In my mind, the simpler the better!
6. Cook 2-3 eggs in a batch for 3 minutes for a soft center.
7. Remove egg with a slotted spoon, Serve
To make poached eggs for a crowd, remove the eggs from the water slightly under cooked, plunge into a cold water bath and refrigerate until ready to serve heat eggs in hot water for 1-2 minutes prior to serving.
I’ve already eaten breakfast but after sharing this “How Too” with you, I’m on my way back to the kitchen to poach me up some eggs for a snack. YUMMY!
Sarah-Jane, you’re very lucky to have eggs right from the chicken. Yummers!! I would love to own my own chickens or better yet, ducks!! I just love duck eggs! Unfortunately, my husband isn’t much of a farmer! hehe….”soft and duvet” perfect description of the perfect poached egg! You’re a kindred spirit!
Sweet and Savory, I love your Meatless Mondays!! I’m just sorry I don’t get to post as often as I’d like!
Thanks for linking to My Meatless Mondays and helping us all improve of egg making skills.
I love fresh eggs – poached, soft boiled or scrambled. As you say, the white on a newly laid egg is so so different soft and duvet like rather than rubbery
We’re lucky – often have them still “warm” from the chicken !!!!
They don’t come much fresher than that .. lol
Dan, did you ever get the swirl method to work? It just makes me want to pull out all my hair when I try swirling! I guess it’s like patting my head and rubbing my tummy at the same time…just not happening for me!
Those eggs look perfect. I’ve always had a hard time poaching eggs. I once used up most of a dozen eggs trying to get it right using the swirl method I read about in a Gordon Ramsay book.
hehe! Too funny Gloria, I just finished my plate full too! There’s something very soul satisfying about poached eggs! Hope you enjoy your little egglets: 🙂
Well I haven’t eaten so now I am on my way to the kitchen to poach me some egglets.:)) Thanks for sharing.