Here is another egg recipe for our Perfect Egg Series, this one if for the Perfect Poached Eggs. Poached eggs are one of the more versatile ways to cook eggs as the finished result can be used as a protein in many dishes, such as salads, a big bowl of noodles or even on top of a savory rice dish.
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 Spring and change. I am usually baking hot cross buns, making marmalade, starting the garden, and baking Lenny’s mom’s Massa. Not this year.
Since all the things we love about Easter, food-wise, will have to wait until later 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 whip up some poached eggs.
As a regular reader, you know that Lenny always says Denise doesn’t like eggs. That being said, I have to confess, I actually like them very much, but only when they are cooked the perfect way. The egg has to be done as in the white is cooked and the yolk is not overcooked. Lenny, on the other hand, will eat an egg any way, perfect or over cooked. I call it the Portuguese way.
When I poach an egg, I bring a shallow pan full of water along with 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 water as I stir the water fiercely.
Once the egg is in the water, I lower the heat to a very low simmer and cook for 3 minutes. Using a metal spoon, I gently swirl it in the water while it is cooking to create a sort of vortex. You will know it is done when you lightly tap the yolk, and the yolk is still dancing. That is the trick to the perfect poached egg.
Tips for the Perfect Poached Egg:
- Bring the Eggs to room temperature – they will cook more evenly. When you drop a cold egg into it’s cooking the vessel, the white cooks but the yolk may still be chilly. I usually remove the egg from the refrigerator at least 30 minutes before cooking, up to an hour.
- When Poaching be sure to stir the water to create a vortex as you slip the egg into the water as well as while cooking. This keeps the egg white neatly together, like the photo below.
More Perfect Egg Recipes:
- 1 egg
- 1 tablespoon white or cider vinegar
- 1 teaspoon sea salt
Bring water to boil in a shallow frying pan, about 2 inches deep. Add the vinegar.
Crack the egg into a small dish.
Lower the heat on the water to a low simmer, using a large spoon stir the water to create a vortex, and slowly slide the egg into the simmering water.
Let cook 3 - 5 minutes depending on how soft you like the yolk. I prefer 3 minutes. Stir the water in a circular motion on and off while cooking.
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.
The key to a perfect poached egg is using an egg that has been brought to room temperature.