Technique: Poaching Eggs
Duckie Ž
Poaching is a popular cooking technique where food is gently simmered
in a liquid on the stovetop. Foods commonly poached include fish,
fruit, vegetables and eggs.
Poached eggs show up in dishes ranging from Eggs Benedict to
nursery-style egg-and-toast. A perfectly made poached egg is a pretty
sight perched on a golden piece of toast, an English muffin or nestled
in a puff pastry nest.
Here are some tips for perfect poached eggs:
* Start with the freshest eggs possible. Older eggs tend to have yolks
that are off-center and watery whites.
* Poaching liquid can be water, broth, milk or any liquid seasoned
with some herbs or a little lemon or vinegar. (Don't add vinegar if
using milk to poach eggs, as the vinegar will curdle the milk!)
* Break each cold, fresh egg into a little custard cup or saucer. Hold
the dish close to the simmering liquid's surface and gently slip the
egg into the liquid. Use a spoon to gently pull the white in around
the yolk.
* It helps to add a little vinegar to the cooking water, which helps
coagulate the white to keep it from spreading while it cooks.
* Test for doneness by lifting an egg gently from the water with a
slotted spoon and gently poking it with a fingertip. The white should
be firm, the yolk soft.
* Poached eggs can be made in advance and stored until you're ready
for them. Gently remove the eggs from the simmering water and place
them in a shallow bowl of ice-cold water to stop the eggs' cooking.
Cover and refrigerate in the cold water for a day.
* To reheat poached eggs, transfer them to hot water for a minute or
two with a slotted spoon.
* Drain poached eggs briefly on paper toweling to remove excess liquid
before nestling them upon their toast, English muffin or puff pastry
beds.