Monday, 2 January 2012

Poached eggs

Okay so we hit a culinary dilemma this morning. Louis wanted to taste the perfect poached egg. Now there's several methods; the frying pan that's designed for poached eggs, poach pods or the stick it in the pan and hope for the best approach.

The poach pan never works how you want it to- it produces clinical looking poached eggs with a slight rubber texture.

The poach pods aren't too bad but the smell of the pods are so plastic-ky, it slightly taints the eggs. I think after several boils it should be ok to use.

So several eggs later we've decided that the stick it in the pan and hope for the best method is the best, and here's how I did it;

Large pinch of salt
1 large fresh egg, preferably organic
1 drop of malt or white wine vinegar

1. Half fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt.

2. Meanwhile, crack the egg into a small jug or bowl/ramekin and add a drop of vinegar.

3. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately slip the egg into the centre, lowering the jug a couple of centimetres into the water.

4. Turn the heat down low, and cook for three minutes – use a timer to prevent overcooking.

5. Drain the egg on kitchen paper, and serve immediately. If you're poaching it in advance, drop it straight into a bowl of iced water instead, or it will carry on cooking; to reheat, simply warm the egg through in a pan of gently simmering water.

Save to say Louis is currently tucking into eggs and says they're the best he's had!

What's your favourite tip for poaching eggs? And once your eggs are poached, what do you like to do with them?

No Drama xx

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