Do you like poached eggs as much as I do. Have you tried to make them and it’s been hit and miss? We’ve all had those days, where the yolk breaks, or gets too hard.
When you have a day of perfection, however, you want to talk about it. The eggs in the picture were baffling. They took on the oval shape of an egg. I was astounded. It was a fluke, but it made me stand up and pay attention, because just on a whim I used a method I accidentally stumbled upon at Eat, Live, Run.
Jenna did quite the good sales job in claiming that her method worked well, and was worth mastering. When she said, don’t stir it made me think there are always two or more ways to do things. I was taught by Martha Stewart to manipulate the eggs a little. When she said to cover the pot and walk away, I immediately got out two eggs and tried her method. I nearly laughed out loud as the eggs went back into their oval egg shape, and I know this is not part of the technique and will probably never happen again. They were so perfect, I hated to break them, but I did because I do love a good runny yolk.
I’ve eaten poached eggs in panzanella. I eaten poached eggs sitting on a bed of asparagus.
As a food blogger I get geeky about researching methods. I will go to countless food blogs to see how everyone else conquers or approaches a cooking technique. I read several methods for cooking eggs, hard and soft. My view of food blogging is that the sum is bigger than the parts and the accumulation of information and kitchen testing improves everyone’s kitchen skills and positively alters their food life. I can’t give the whole food blogging community credit for perfect poached eggs because we certainly didn’t invent them, but I give the community credit for all the documentation of experience. All the methods I read were good including the ones I’ve posted here and my method for ruffled eggs. But, I thought this was so good, that it deserved its own post.
If you try it, I’d love to hear your feedback.
One of my recent poached egg dishes that could be eaten for breakfast, lunch or dinner is atop sauteed rainbow chard with toasted panko breadcrumbs. (recipe coming).
- Non-stick spray
- 2 eggs
- 2 teaspoons white vinegar.
- 1 teaspoon salt
- Spray saucepan with a non-stick spray.
- Fill saucepan with water about ¾ full. Bring to boil. Reduce to simmer.
- Add in 1 -2 teaspoons white vinegar (you will not taste it) with pinch of salt.
- Crack eggs into bowl so you can slide them into simmering water. Use a spoon and swoop underneath to make sure they don’t stick to bottom.
- Do not stir. Cover for three minutes. Do not take lid off.
- Use slotted spoon to remove. Enjoy.