indianculinarycenter:

HOW TO POACH EGGS

Anyone who reads my posts knows my love of eggs.  They are just such a versatile protein packaged in a convenient shell.

I enjoy poaching eggs and have noticed that many people are afraid of this technique.

It couldn’t be simpler – you just have to be patient and a little quick.

It is also a healthy way of cooking eggs without any fat.

Take a large skillet and fill it with about an inch of water and a tsp. of white vinegar.

The vinegar helps the protein coagulate and for the egg to stay together.

Cold eggs are best for this since the yolk is sturdier when cold.

When the water comes to a boil, break an egg into a bowl and gently slide it into the water.  The closer you get to the water the better shape the egg will keep.

Do this with all the eggs you plan to cook and as you see in the 3rd pic, turn them carefully when the whites have set.  Flip them slowly and then cook for another couple of minutes.

The beauty of the poached egg is its runny nature.  So if you like a fully cooked yolk, this is probably not the technique for you.

When the egg looks cooked enough to handle, pull it out and place it on a paper towel to soak up the water.  Dry it from the top too and season with salt and pepper.

Once you have these ready, the sky is the limit as to how you can use them.

Simply topped over buttered toast.

Eggs benedict of course – we’ll talk Hollandaise another time.

As pictured, I set it atop toast with poached salmon I had left over with an arugula salad and a balsamic dressing.

Please don’t be afraid of poaching.

At the most you’ll crack a few eggs 🙂  Who cares.

O, I forgot, top pasta and soups with poached eggs.  The yolk running onto the pasta when you break it open is heaven.

Until I eat again!