Friday, May 8, 2009
How to poach an egg
I love to cook, but I had never poached an egg until the other day, which seems like a great deficit in my cooking tool belt. Poached eggs are great because you don't need any fat to cook them (not that you really do anymore with Pam and whatnot for frying eggs, but still...) and they turn into these little perfect egg packages that fit on toast perfectly yet they are yolky (which I love).
All you have to do is fill a soup pan about 1/3 full of water, add a bit of salt, and start it boiling. While the water heats up, crack an egg into a class/cup so that when you do plop it into the water, you won't have to worry about some of the shell taking the plunge as well (and it tends to keep the yolk intact). When the water is boiling, just plop the egg in gently and let it cook. Depending on how yolky or firm you like your egg, you will boil from 4-8 minutes (again, I tend toward the yolky side of the spectrum).
When it looks done for your tastes, you'll need a slotted spoon and a paper towel. use the slotted spoon to get it out of the water and place on paper towel to dry for just a few seconds, you can' dap at the top with the paper towel as well.
Poached eggs are great over toast (gluten-free millet toast show above) or over sauteed greens (spinach, collards, mustards, etc...I like to use a little broth and cumin on the greens).
I'm definitely pursuing the poached egg in future! Particularly now that Farmer's Market season is back on us and I can get farm fresh eggs!