Cooking Classics: Poached Eggs

Southern Cooking & Baking Essentials. Cast Iron Skillets. Kitchen Equipment. Rebecca Gordon Editor-In Chief Buttermilk Lipstick Culinary & Entertaining Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Editorial Director Digital Culinary Photo JournalistCooking Classics

The Technique

Poached Eggs

Poached eggs are a classic egg style that should be cooked with care. One of the first points to note is that the water should not be allowed to reach a rolling boil. Instead, it should be kept to a steady, gentle simmer. Creating a swirling motion to the water just before the egg is placed into it is another reliable technique that will result in success. Learn how to properly poach eggs with this simple to follow process.

Cooking Classics: Poached Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist Tv Cooking Personality Game Day Entertaining Modern Southern Socials Cooking & Baking Tutorials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPoached Eggs 
makes 2 servings

Although vinegar is generally added to aide in the coagulation of the eggs, I find that it isn’t necessary & it imparts the flavor into the egg. The method works well for fresh or older eggs & results in a clean taste.

2 large eggs
1/4 tsp kosher salt
Freshly ground pepper

Fill an 8-inch cast iron skillet with water halfway up the sides & add the salt. Bring to a gentle simmer just shy of Medium heat. Crack the eggs one at a time into separate ramekins. Gently swirl the simmering water using a spoon. Slip the eggs into the water. The swirling movement will naturally coil the egg whites around each egg however expect some of the egg white to separate & float freely in the water. This will be discarded. Cook the eggs 4 minutes. Remove each egg using a perforated spoon & allow to stand on a wire rack. Trim the extra egg white away, if desired before serving. Season with additional kosher salt & freshly ground pepper. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking TutorialsHow To Make Poached Eggs

Your first attempt in making Poached Eggs may leave you thinking that you are not cooking them properly, however more than likely that will not be the case. When the egg hits the hot water, a good portion of the egg white will cook right away & float around the egg as it cooks. When it catches the current from the swirling motion you created with the spoon ahead of time, it will look as though a tail of feathery egg white is chasing the whole egg as it cooks. You need not be concerned with any of those items as this is normal & they will be discarded before serving. 

Cooking Classics. Classic Eggs Benedict By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Southern Recipe Classics Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining How To Poach Eggs

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 Read through the instructions thoroughly before beginning. Gather a cast iron skillet, a slotted spoon, a soup spoon plus a few additional pieces of equipment in order to complete the task. Here’s what you should know.

Cooking Classics. Classic Eggs Benedict By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Southern Recipe Classics Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining How To Poach EggsNo. 1

Fill an 8-inch cast iron skillet with water halfway up the sides & add the salt. Bring to a gentle simmer just shy of Medium heat. Crack the eggs one at a time into separate ramekins. Gently swirl the simmering water using a spoon. Slip the eggs into the water.  

Cooking Classics. Classic Eggs Benedict By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Southern Recipe Classics Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining How To Poach EggsNo. 2

The swirling movement will naturally coil the egg whites around each egg however expect some of the egg white to separate & float freely in the water. This will be discarded. Cook the eggs 4 minutes.  

Cooking Classics. Classic Eggs Benedict By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Southern Recipe Classics Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining How To Poach EggsNo. 3

Remove each egg using a perforated spoon & allow to stand on a wire rack. This will allow any excess water to drain away from the eggs.

Cooking Classics: Poached Eggs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist Tv Cooking Personality Game Day Entertaining Modern Southern Socials Cooking & Baking TutorialsNo. 4

The Poached Egg

Trim the extra egg white away, if desired before serving. A pair of kitchen shear completes the task quickly for a neat & tidy presentation. Season with additional kosher salt & freshly ground pepper. Several eggs may be prepared a few hours ahead of time if entertaining & refrigerated. Slip the eggs back into simmering water for a bit to rewarm them quickly just before serving.

The Note 

The egg yolks will not be fully cooked. There is a risk consuming undercooked eggs as they can cause food-borne illness. Start by using the freshest, cleanest eggs possible that have been properly refrigerated. The safest eggs to use are pasteurized eggs in the shell which have been treated to kill any traces of salmonella bacteria that may be present. 

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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