While the water is coming to the right temperature, start toasting your bread.
The best eggs for poaching are the
freshest eggs you can
find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will
gather compactly around the yolk, making a rounder, neater shape.
(1) Use a pan that is at least 3-inches deep so there is
enough
water to cover the eggs, and they do not stick to the bottom of the
pan. Also make sure your pan is wide enough to hold all the eggs you will be
poaching, as you don't want the eggs to stick together.
NOTE: I like to use a non-stick pan so the poached eggs will not stick to
the bottom of the pan.
(2) Working with the eggs, one by one, break or crack each egg onto a saucer,
ramekin, small cups, or bowls. We're doing this for
two reasons: So you won't break the yolk and it prevents adding bad eggs.
Place all cups of eggs so that they are convenient to the stove.
(3) If the water is too cool, the
egg will separate apart before it cooks; if your water is too hot, you will
end up with tough whites and an over-cooked yolk. You will want to bring the
water to a temperature of about 160 to 180ºF (71-82ºC).
Do not drop the egg into boiling water (212ºF or 100ºC). This will
negatively affect the taste and texture of your eggs.
As a rule of
thumb, bring the water to a boil, then reduce it to a simmer before cooking.
To obtain the correct temperature, spin
the boiling water with a spoon to cool down the water before you drop in the
egg. I like to use my
instant-read
thermometer to test the water temperature (adjust heat to
maintain the proper temperature).
(4) Slip eggs carefully into
slowly or gently simmering water by lowering the lip of each egg cup 1/2-inch
below the surface of the water.
Let the eggs flow out. Don't put too many
eggs in the pot at one time.
With a spoon, gently nudge the egg whites closer to their yolks.
Immediately cover with a lid and turn off the heat.
Don't disturb
the egg/eggs once you have put it in the water!
(5) Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the
time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness
desired. You can test for
softness/firmness by lifting an egg on a spoon and gently pressing a finger
on the yolk.
(6) Remove from water
with slotted spoon, but hold it over the skillet briefly to let any
water clinging to the egg drain off. Remove each egg in succession after they have each cooked for the
doneness you want. NOTE: Keep track of which
egg went into the water first and remove in the same order.
Lift each perfectly
poached egg from the water with a slotted spoon, Drain well before serving.
|
Egg poaching in simmering water |
Finished poached egg |
(7)
To serve poached eggs: The poached eggs should be served
as soon as they are pulled from the water. Place the perfectly
poached eggs on one (1) slice of toast. Season with salt and
freshly-ground black pepper to taste. Serve and enjoy!
Makes 1 serving.
