Day 241 - Perfect Poached.
Morning! Who is ready for an eggcellent Saturday? I'm ready to start my morning with one of my favorite meals, poached eggs and toast. Poached eggs can be intimidating and frankly turn into messy white ghosts that no one wants to eat.
What's the secret to poached eggs? I was determined to find out. After a initial Google search, it has become apparent everyone has their secret to make perfectly poached eggs. There are chefs that add vinegar to the water. There are chefs that add salt. There are chefs that swear by the need to make a soft swirling whirlpool in the water before slipping the eggs in 180 degree hot tub. There are chefs that use strainers. There are chefs that use cups. There are chefs that say a prayer before cracking an egg. I made the last one up but you get the idea.
Let's create perfectly poached eggs this morning using the method with this EASY method that works.
You will need:
- frying pan (because of low sides. less distance for the egg to drop.)
- fresh eggs (look for a number on the side of the carton. the higher the number the fresher the egg.)
- a small mug (I used an espresso mug)
- wooden spoon
- slotted spoon
- salt & pepper to taste
Step 1: Add hot water to pan. Place pan over a high flame. Bring water to a rapid boil or about 180 degrees. Break the surface by using the wooden spoon. Swirl the water twice gently.
Step 2: Crack 1 egg into the small mug. Place the mug opening closely to the surface of the boiling water. Let the egg slowly slide into the hot bath. Repeat with more eggs if needed.
Step 3: Cook each egg for 2-4 minutes. 2 minutes should produce a very runny yolk. 3 minutes the yolk will be slightly more firm and 4 minutes will produce a firm center.
Step 4: Use a slotted spoon to drain the water from the eggs and place on a slice of warm, buttered toast. Salt & pepper to taste.
Voilà Perfect poached eggs and a great weekend breakfast.
That's it for today. See you tomorrow egg heads!