Egg Tuesday – how to poach an egg

Poaching eggs is something friends always ask me about. They are good cooks but hesitate when it comes to poaching an egg. I have found that sharing a few simple tips with them has allowed them to poach

with confidence. Not only is it easy but as usual the egg will surprise you with its versatility. When you poach an egg the white is silky from cooking while suspended in water. The yolk is as creamy as ever. Because we eat with our eyes the shape is appealing as well. A poached egg is like a culinary cloud of perfection that makes a piece of toast or an English muffin a star.

Enjoy the video. Here is a summary of the key points to successful poaching:
1. No fear. If it breaks or doesn’t come out right a couple times it is an inexpensive mistake.
2. Use a wide, shallow pan so that the egg does not become a deep sea diver. A wide, shallow pan also gives you lots of control with your slotted spoon. It is easy to get to the egg.
3. Have a slotted spoon to lift the egg out of the water.
4. Have a towel or napkin next to the stove to blot the egg so you do not carry water to your dish.
5. Use a timer. 3 minutes is perfect every time.
6. A capful of vinegar (1 teaspoon) and a teaspoon of salt into the water. The vinegar helps to keep the egg together so it looks pretty and doesn’t spread out too much. The salt brings out the best of the eggs flavor.
7. The water should be just below a simmer. You may need to adjust the heat slightly as you go. Don’t let the water boil because the eggs will be hard to see and will become rubbery.

Once you do it a few times you will find it a simple pleasure and a great way to make a great breakfast or brunch for several people with little time, little money and little work. That is why they call it the incredible egg! Enjoy.

If you have not made your pledge yet (no cost) to help feed the hungry please go to the Good Egg Project and make a pledge of good faith. Thank you.