Poaching eggs is a skill, quickly disappearing from the kitchens of the world, thanks to these terrible patent cookers that produce something with the look and texture, with a plastic amoeba.
I am not exaggerating when I say that it is a skill. Poaching an egg in such a way that it retains its shape and texture is something that many chefs, let alone cook at home, never quite mastered. It requires a certain amount of care and commitment. If you think this isMuch ado about something sometimes you will eat on toast, let me just point out that eggs cooked in this way, many other uses.
For example, they make great salads, are excellent with salmon, perfect with steak Benedict with Hollandaise sauce and make one of the classic dishes of the world, eggs. There are two basic methods for cooking them, which works perfectly. I give them both, but first a word about eggs. You have to be very healthy, and they mustat room temperature.
Eggs directly from the refrigerator, not a good cook, no matter what you use to do, and they take some time to thaw. At least two hours, plan ahead and really so leave them in the kitchen, at least for some time before you use them.
Method 1
In a shallow pan, bring about 10cm (4 inches) of water and bring to a boil a teaspoon of salt and a tablespoon of white vinegar. This can be any kind, including vinegar.Its purpose is to help hold together the whites.
Crack an egg into a small cup or bowl. With a wooden spoon stir the water in the pan until you have a whirlpool effect and then carefully pour the egg in the middle. It will immediately form into an oval shape. Let it cook for 6-8 minutes and then with a slotted spoon to transfer it into a bowl of cold water .*
Method 2
That's how I steal my eggs at home, but the above is my preferred method ofI'll just cook a few - say two at most.
It requires two pans, a pot and a deep pan, plus a wire basket or steamer that fits completely in the saucepan. You'll see why in a minute. Half fill the pot with water and bring to bring to a boil. Do not add salt or vinegar or something, taste the eggs.
to steal the eggs that you intend the wire basket full and lower the boiling in the water. Leave it there for exactly 10 seconds andtake it out. What this means is for the whites of eggs slightly thickened, so they hold together when you crack the eggs.
Pour about 2.5cms (1 inch) in the warm water from the pot into the pan and over low flame. You want to boil it. Reserve the remaining water if you plan to serve the eggs immediately. The eggs in the pan and let them cook until the white sets. You will see that they hold together very well and not over the entireBottom of the pan.
Transfer to a bowl of cold water as before .*
* Why bowl of cold water?
It allows you to cook as many eggs as you need in as much time as you have no hurry. You can keep the eggs in the water overnight in the refrigerator if necessary. You will not deteriorate and can again be brought to life by removing just pick up on a slotted spoon and immerse them in hot water for a few seconds.
You can also drained and served cold in salads,with mayonnaise or could be in hot broth for an Asian style soup.
