Sunday, March 29, 2009

Poached eggs

Poaching eggs is surprisingly difficult. The timing seems kind of weird, because you get a bunch of carry-over after you take them out. Here's what I did:
  1. Simmer a few inches of water.
  2. Add a pinch of salt and half pinch of sour salt (or vinegar, but I didn't have any white vinegar on hand).
  3. One egg at a time, crack egg into a bowl and slide the egg into the simmering water.
  4. Cook for 3 minutes. Remove with slotted spoon. (Cook longer if you don't like runny eggs, but 5 minutes seemed to give me pretty hard cooked eggs and 4 minutes wasn't runny enough)
I put mine on top of hash browns and chopped proscuitto, with some hot sauce and S&P to top it all off. Next stop, hollandaise!

1 comment:

  1. the poached eggs actually came out not so bad.. here is a trick.. in a deep pot (the ones u use to cook pasta), simmer a half pot of water, before u crack the egg in, use a fork/spoon/whatever and spin the water in circular motion, while the water is spinning, drop the egg in the center. the motion will wrap the egg white around the yolk and make a perfect poached egg.

    try it, let me know how it comes out.

    - S. Wang