In response to a request on the Internet last night about the
"perfect" poached egg.
First we must define the "perfect" egg, to most would be a firmly set
white with a nice flowing yolk.
That
said, let us proceed.
The eggs should be at room temperature, or set them in hot tap water while you
bring the poaching water to a simmer in a deep saute pan (deep enough to cover
the eggs), add a half of a capful of white vinegar, this will help coagulate
the egg white and give it shape.
Now,
when the water is at a simmer carefully break the eggs into a cup and slip them
into the water, if cooking more than 2 use the "clock" technique,
first one at 12 o'clock, next at 1 o'clock etc. this will allow you to keep
track of the cooking.
Next,
and probably the most important thing is cooking time, easiest way, assuming
you are serving them on toast, is to set the toaster dial to medium/light,
push the toaster down when the last egg goes into the water and when the toast
pops, the eggs should be right. It may take a little "tweaking"
on the toaster time but worth the effort to enjoy the "perfect"
poached egg.
While we are on the subject of eggs, another common error is salting the eggs as
they cook, in a word, DON'T, salt on a raw egg white will make it tough, if you
can think of an egg being tough.
Hope this takes the mystique out of the poaching of eggs.
Enjoy !
Chef Phil
