Myra's Kitchen Blog  

Poached Eggs
Tuesday, May 8, 2012

Poached eggs not only are suitable for brunch, but with the right accompaniments, make a light and nutritious supper as well. If you keep in mind three basic pointers, poached eggs are not difficult to master. With fresh eggs, the right temperature water, and a little care in adding the eggs, you’ll have beautifully formed creations every time. Watch this demo to see all three key steps.

Poached Eggs

Use the freshest eggs that you can find to keep the proper shape of the white intact. Very fresh eggs—like that kind that you get from your local farmer—cook up perfectly without anything added to the water. If your eggs are not farm-fresh, add a teaspoon salt and a couple of teaspoons vinegar to your pot of simmering water to help coagulate the egg whites.

Have the water ready at a simmer. You don’t want the eggs to be torn apart by agitation, which is what faster boiling water will do. On the other hand, if the water is not hot enough, the eggs will not cook quickly enough and the whites of the eggs will spread. Gentle bubbles in the water are the cue that the temperature is correct.

Break the eggs one at a time into a dish or small plate. Create a little whirlpool by swirling a spatula or spoon in the water. Then drop the eggs— one at a time— into the whirlpool. (You can also slide the eggs in along the sides of the pot.)

Simmer 3 to 5 minutes, until the whites are coagulated but the yolks are still soft.

Remove the eggs from the pan with a slotted spoon or skimmer. Drain very well and serve. You can trim off any ragged edges if you like.

If you want to make a large number of poached eggs but not serve them right away, immediately plunge the cooked ones into cold water.  Reheat briefly in hot water right before serving.

The classic here is eggs benedict, and yes, it is mighty tasty.

Classic Poached Eggs

For a variation, try serving the eggs over a steamed artichoke and smoked salmon in lieu of the English muffin and bacon.

Poached Eggs over Artichokes and Smoked Salmon

One delicious and light way to serve poached eggs is on a bed of wilted spinach and smoked salmon. I make a quick blender sauce of yogurt, avocado, cilantro, a bit of salt and a sprinkle of lime juice and ladle it over the top. It’s delicious and satisfying.

 

Leave a Reply

*

 

 


Photo: Tess Steinkolk

Recent Posts
Categories




RSS Subscribe via RSS


© 2017 Myra Kornfeld