Poaching a perfect egg
Some time in my college years I fell in love with Eggs Benedict. Toast, egg, meat and a rich sauce is such the perfect way to start the day. What eluded me for years was the poached egg. I tried the microwave poachers but they were too sterile and processed looking. I wanted the free form beauty of an egg that has bathed in hot water for four minutes. Besides being low fat it is actually quite impressive too. Pull off a poached egg and you are ready to impress, besides it is all about skills right?
Let us start with several methods I have tried and the one that I use most often.
The first method is the saran wrap method. Push a piece of saran wrap down into a coffee cup. Break the egg onto the wrap and then twist that little sucker up. Dunk that down in some boiling water that you have just turned the heat off of and wait four minutes. The saran wrap will not melt but you get more of a hardboiled egg without the shell kind of look.
Next would be the frying pan and the Mason jar ring. I love the Mason jar, pickle in it, keep your moonshine in it, drink out of it and then all the things you can do with the lid! However for poached egg purposes we will place a Mason jar ring in a frying pan. Add water to just over the lid. Add a tablespoon of white or seasoned rice vinegar. The reason you are doing this, is the vinegar helps the whites to hold together. Personally I like the flavor of the vinegar on the egg, but if you find it too strong use a seasoned rice vinegar. They are usually sweeter and will work on the whites the same way. Bring the water to a boil. Just as the water starts to boil, turn off the heat and toss in a dash of salt. This will spike the temperature of the water. Expertly crack the egg into the mason jar ring and cover for four minutes.
Finally the method that I use is time tested and requires no equipment other than a pan of water and a coffee cup. Get your water started and crack the egg into the cup. What we are going to do is dip the cup into the water allowing the hot water into the cup, then gently pour it back out into the pan. Treat the water the same way by adding the vinegar and have a dash of salt handy. As the water begins to boil turn off the heat toss in the salt and dip your cup and pouring out the egg. Use a slotted spoon to bring the whites back together and fold them closer. Again use the cover on the pan and allow the eggs to coddle for four minutes.
I hope you get a chance to practice and with Valentine’s day approaching, this would be a great way to impress your sweetie. Eggs Benedict in bed will definitely score you some points!
Here is my simple blender Hollandaise sauce,
- 4 egg yolks
- 3 table spoons of lemon juice
- 1 dash of Paprika
- 1 cup of melted butter
- Place egg yolks, lemon juice and paprika in blender container and blend quickly just till mixed.
- Blend on high and very slowly add butter, blend until thick, about 30 seconds.
- Heat over boiling water in a double boiler or heat on very low power (30%) stirring every thirty seconds or so.