Poaching Eggs

[Advanced 5 Day June 2010]

Poaching Eggs

 

Poaching eggs the classic way – i.e. straight into a pan of deep simmering water – is a doddle, as long as you follow these two simple rules:

                Always use really fresh free range eggs

                Crack them first into a saucer or ladle before decanting into the vinegared simmering water

 

What many people don’t realise is that even soft-poached eggs can be pre-cooked up to a day in advance and used as required.  Simply poach to a very soft, slightly underdone stage, then drain and immediately  refresh in cold water.  Keep them in the fridge until ready to use, then you can drop them into simmering water for no more that a minute.  Drain, pat dry with some kitchen paper and serve.

 

1.       Choose a large deep saucepan, fill it three quarters full with water, add the white vinegar (to the ration of 10 parts water to 1 part vinegar) and bring to a simmer.

2.       Gently crack an egg into a saucer, teacup or ladle.  Deftly slide the egg into the water.

3.       Let it sit there for a minute, then carefully ease the egg off the base of the pan with a thin flat plastic spatula.  Allow it to meander around for another 2 mins or so, cutting off and discarding any stray “ghosts” of white.

4.       Lift the now semi-poached egg out with a draining spoon and gently press with a finger – you’ll know when it’s time to stop cooking as the egg will be slightly underdone.

5.       Pop it into a large bowl of really cold water and continue with the rest of the eggs.

6.       When you need them, simply re-heat in plenty of fresh (un-salted) boiling water for 1 min.  Serve.

[alison Zutshi]

Yo Karen,

thanks for the advice - was doing all the above it was just the second or third egg that caused me problems but after a week of breakfast cheffing they are getting pretty damn good now!! Hows things - are you off on your boat yet?