04 April 2010

Technique: Poached Eggs

As with most cooking techniques, we base our findings on Alton Brown, with a few changes.

Break a fresh egg into a small bowl or ramekin

Bring water to a boil in a saucepan

We generally do a smallish saucepan and do one egg at a time

Add green herbs

Tarragon is awesome and classic, but anything that's not an oily herb - like rosemary - and that you like with eggs would work.  Use more than you think - we generally use several large sprigs.

Shut off the water and add 1 Tbsp. of white vinegar per cup of water in the pan

This is quite a bit more vinegar than most recipes call for, but we found, in testing the amounts, that this quantity produced the best results in egg texture.

As soon as the water settles, tilt the pan and pour the egg gently into the side towards where the pan is tilted.  Keep the pan tilted until the egg starts to set up.

The water cannot be moving AT ALL when the egg goes in.  We found that this method is more sure than the traditional swirl the water and drop the egg in the center, because if you miss with that, it makes a mess - and it's easy to miss.

After 3 minutes, remove the egg using a slotted spoon and serve.

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