| Yield | |
|---|---|
| Prep time | 10 minutes |
| Recipe Types | Breakfast |
Had a guest specifically request these and luckily my father-in-law (who was a cook in the Coast Guard) was here to show me how to do them. Don't know why but I was freaked out about it, thought they would be difficult but they were extremely easy and the guest was thrilled. I was happy to be able to add this to my repertoire.
You can make as many eggs as you need. Use a pot size such that will give you at least 3 inches of surface area per egg so they don't stick together.
Fill your pot or sautee pan with 3 inches of water and bring to a boil; lower temperature slightly until it slows to a vigorous simmer (do not use a rolling boil which might break the yolks). There are many cooks who recommend adding bit of white vinegar to the water at this point to help the egg whites firm up, but if you are using fresh eggs you can skip this step. I did not use any vinegar.
Crack one egg into a small saucer or shallow cup. When your water is at a vigorous simmer, stir it several times in a clockwise circle with a slotted spoon. Gently lower the saucer or cup as close to the surface of the water as possible and slide the egg into the swirling water. Stirring in this way creates a little vortex which will spin the egg and help the white to form into a circle. Crack your second egg into the saucer or cup, then gently stir water again and lower your second egg into the water in the same manner. Cook for 3 minutes for "juicy" yolks, up to 2 additional minutes for a more firm yolk.
When the eggs are finished to your liking, remove one at a time from the simmering water with your slotted spoon. Allow excess water to drain off of the egg. Serve over a piece of toast.
Julia Childs says that you can make these ahead and hold for up to one day in ice water. To reheat, lower each egg into simmering water for 30 seconds, then serve.
Now, if this were for me I would promptly add some Canadian bacon and full fat Hollandaise sauce! As this was for a guest with a low fat diet requirement, I served two eggs over two pieces of toast with fresh fruit on the side.
at the inn, my eggs were fresh off the farm ... delivered by the egg man each week. but the ones i tried to poach were from the supermarket. hmmm
CONFESSION: i have never liked poached eggs. when i was a little girl i went to my friend's house TOO EARLY on a saturday and her mother made me eat a poached egg. i protested the whole time, telling her i'd already had a bowl of wheaties!!!
(i learned not to go over there too early again)
You really don't have to swirl the water. I make them all the time and its the vinegar that keeps the egg in a uniform, condensed shape.
I was afraid it would taste like vinegar, I'm not sure how much you are supposed to use.
At any rate, I didn't use any and they shaped up nicely. But we get our eggs delivered from the farm weekly so they are really fresh (so fresh that it's usually very hard to scramble them, they don't want to break up) so that probably helped.
I was afraid it would taste like vinegar, I'm not sure how much you are supposed to use.
At any rate, I didn't use any and they shaped up nicely. But we get our eggs delivered from the farm weekly so they are really fresh (so fresh that it's usually very hard to scramble them, they don't want to break up) so that probably helped.
You don't need much. Just a splash. Fresh eggs are the best!
We use and egg poacher which steams the eggs to the type you want (ie, soft, medium or hard yolks) It is all about the timing once the poacher starts steaming. They are a hit at our B&B, as we make Eggs Benedict, or Eggs Florentine. People really love these dishes. Once on a plate it looks like you spent hours making the breakfast, when in essence it only took a few minutes.
Cheers Harry
The egg poacher is just like a frying pan with an insert that holds 6 cups and has a solid glass (see-thru) lid. You PAM the cups slightly and put water in the bottom of the pan. Heat the pan with the cups in it and wait till the glass lid steams over. Break the eggs into the cups, replace the lid and 5.5 minutes give you nice soft eggs (dependant upon the heat you use). Don't know the brand name but many stores sell poachers. Some sell just inserts for instock frying pans in your home. The pan is about 1.5" deep.
Hope this helps - Harry
The egg poacher is just like a frying pan with an insert that holds 6 cups and has a solid glass (see-thru) lid. You PAM the cups slightly and put water in the bottom of the pan. Heat the pan with the cups in it and wait till the glass lid steams over. Break the eggs into the cups, replace the lid and 5.5 minutes give you nice soft eggs (dependant upon the heat you use). Don't know the brand name but many stores sell poachers. Some sell just inserts for instock frying pans in your home. The pan is about 1.5" deep.
Hope this helps - Harry
Yes that does, thanks!
RIki
We use and egg poacher which steams the eggs to the type you want (ie, soft, medium or hard yolks) It is all about the timing once the poacher starts steaming. They are a hit at our B&B, as we make Eggs Benedict, or Eggs Florentine. People really love these dishes. Once on a plate it looks like you spent hours making the breakfast, when in essence it only took a few minutes.
Cheers Harry
do you use the poacher for the microwave or did you purchase a poacher that plugs in? What is the brand name?
Riki
If it stayed thready it almost sounds like maybe the water wasn't hot enough. I'm glad I practiced these the day before, it made it easy to do on the fly this morning. We have a 90 minute breakfast window and I wasn't sure what time the guest would come down so I just put the pot of water on the stovetop and kept it at a simmer 'til she came out. Then it only took a few minutes to toast the bread and get everything ready.
I had no idea that swirling the water would create the vortex to actually hold the whites together. I would have thought that would promote the shredding that seashanty describes. I also would never have thought you could make them ahead. That's awesome since they take a little extra attention and if you need a few for a dish like eggs Benedict, that would ensure a more uniform result. Thanks so much for this info!
Absolutely swirl the water...can get a bit awkward as I am not ambidexterous (sp?) I have always used just a little bit white vinegar in the water, it helps pull the egg white together.
Lots of restaurants, make ahead and the reheat to serve. Can be stored overnight.
Remove with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds.
only time i made poached eggs i ended up with all egg white threads ... many many threads and a mess. good on you that you did it!
p.s. i DID swirl the water and used a tbs. of vinegar. i'm not a good vortex creator.