Cooking 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.
Poached 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How 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 poaches. 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. You need not be concerned with any of those items as this is normal & they will be discarded before serving.
The 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.
No. 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.
No. 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.
No. 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.
No. 4
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.
The Tune
“Tell It Like It Is” Betty Swann
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