Back to Basics | How to Perfectly Poach an Egg

* I am entering this old post  in Gel’s Kitchen Blog event, NTTC July 2009 Egg Challenge.  This is a fantastic and easy salad to make for a light and quick dinner.

I completely forgot about Easter.  Not only until today,  did it cross my mind, when E & M stopped by flapping their Palms from Sunday Church.  Normally, I love Easter.  It is the beginning of all things Spring.  I am usually baking hot cross buns, making marmalade, starting the garden, baking Masa;  not, this year.  Since all the things we love about Easter, food wise, will have to wait this year, I decided we needed to do something remotely related to the holiday.  In the middle of making breakfast it came to mind, why not pay tribute to the “egg”, and with that we also decided we should start a series on how to make the perfect eggs.

The poached egg.  Now, as  regular reader, you know I am not a huge fan of eggs.  I must confess, I actually like them when they are poached, perfectly, that is. The egg has to be done the right way, which is, my way.  Lenny, on the other hand, will eat an egg any old way ….. poached, fried, soft boiled, scrambled, hard boiled, not picky.  The egg white has to be firm, but the yolk cannot be overcooked or it will be chalky.  The yolk must burst when you lightly pop it with the tip of your fork, so it can ooze all over your bowl, toast and your lips.

When I poach an egg, I bring a shallow frying pan of water and white vinegar to a boil.  Not a gentle, rolling boil, but a fierce rumbling one.  Then I crack the egg into a shallow bowl, and gently slide the egg into the rumbling pan of water.  I let it swirl around for 3 – 5 minutes, depending on how large the egg is, and how rumbling the boil is.  I will use a wooden spoon, and gently swirl it around in the water.  You will know when it is done, when you lightly tap the top, and the yolk is still jiggling.  That is the trick to the perfectly poached egg.  Motion.

Recipe: Perfectly Poached Egg

1 egg

2 teaspoons white vinegar

1 teaspoon sea salt

water

Bring water to boil in a shallow frying pan, about 2 inches deep.  Crack egg into a small dish.  Lower the heat on the water to a simmer and slowly slide the egg into the simmering water.  Cover with a lid and let sit about 3 – 5 minutes depending on how soft you like the yolk.  Gently remove from the water, with a slotted spoon and lay on a double folded paper towel for about 1 minute.  Put into a serving bowl.  Sprinkle with salt and cracked pepper.  Serve.  Eat.

Poached eggs don’t have to be only for breakfast.  They are also wonderful for brunch, think Egg’s Benedict, as well they are fantastic for dinner, over mushrooms, or even on a salad.  One of our favorite ways to have a perfectly poached egg is the classic French salad, Frisee with Lardons (bacon).

**  Don’t forget to check out our other delicious perfectly cooked egg dishes:

• Perfectly Soft Boiled Eggs for breakfast and a Creamy Pasta with Fresh Peas for dinner
• Perfectly Scrambled Eggs for breakfast and a Green Garlic Torta for dinner
• Perfectly Fried Eggs for breakfast and a Fried Egg Sandwich for dinner

Recipe: Frisee with Lardons

1 head frisee, cleaned and torn into pieces

6 bacon slices – cut into small pieces

2 tablespoons red vinegar

2 tablespoons dijon mustard

1 small shallot, thinly sliced

4 tablespoons olive oil

4 tablespoons bacon fat, left from browning bacon

salt, to taste

fresh cracked pepper, to taste

Cook bacon until golden and crispy.  Remove from pan and left set on folded paper towels.  Set aside

Combine vinegar, mustard, shallot, olive oil, bacon fat, salt and pepper in a jar, shake to combine.

Toss frisee with dressing and bacon bits.  Set aside.  Poached eggs using directions above.  To serve put a bed of lettuce on a plate and top with two poached eggs each.  Serve with a nicely warmed baguette.  Serve.  Eat.