Tonight I’m going to teach you something very valuable. Something you will take with you wherever you go and that will serve you well for the rest of your days.
That’s right…tonight we are going to learn how to poach an egg.
I know what you’re thinking and I don’t want to hear any whining. Ok? The art of poaching an egg is actually quite difficult to master but once you got it, you can whip up countless impressive culinary masterpieces.
I have two words for you: homemade.hollandaise.
It will change your life. But first, we must poach zee eggs!
When I was in culinary school
, we had a whole week dedicated just to the egg. We had to learn how to poach them, scramble them, fry them, hard boil them, soft boil them, flip them….it was not a lesson taken lightly and I’m telling you, the first time you can properly flip a fried egg in the air and not break the yolk is a joyous day indeed.
So, get your ingredients ready and let’s roll.
Vinegar, you ask? Mmhmmmmm. Vinegar is actually the secret weapon in perfectly poached eggs. See? I told you I would teach you something tonight. Using a teaspoon of vinegar in the water you poach with causes the egg white to immediately coagulate (turn white), thus helping each eggie in your pot to stick to itself rather than floating all over the place. You can’t taste the vinegar. I promise.
Set a pot of water on the stove to boil. This is practice. There’s no need to fill the pot to the top with water or sit there and watch it heat up. Just crank the heat and go check your email for five minutes. It’ll be fine, I promise.
When the water begins to simmer, add your teaspoon of vinegar as well as a pinch of salt. Break each egg gently into a small bowl.
And then gently slide each egg into the simmering water. Immediately set the timer for three minutes. Three minutes!
Now don’t freak out. It might look like this.
But that’s okay. See how the egg whites coagulated immediately because of the vinegar? You’re doing really well. But don’t stir, whatever you do. Just cover the pot and step away from the stove.
Step away from the stove.
Step away from the stove.
Three minutes is just enough time to toast and butter your bread.
Please butter your bread. It makes a difference….really.
When the timer goes off, take off the lid, reach in carefully with a slotted spoon and scoop up each egg from the bottom. Give each egg a tiny shake to rid of any extra water and then gently lay them to rest on their buttered bed.
You did it! I’m so proud. I think poached eggs make for the most perfect little meal.
While I’m gone, practice five more times. Then we will get ready for some hollandaise.