how to poach eggs perfectly...
CA 101 | SPRING 2017 7 19
how to poach eggs perfectly...
every time
I am a huge sucker for a quality poached egg. In the Crack your fresh egg on a flat surface. This will help morning they are great as part of a hash, on an eggs prevent the shell fragments from piercing the egg yolk. benedict. In the afternoon or evening poached eggs are Gently swirl the water in the pan and lower the egg into a great accompaniment to a bitter green salad with a the center of the vortex created. This also helps keep light vinaigrette. Once you master the poached egg you the egg whites together. can make them at scale by plunging them in ice water Cook the egg until the whites are no longer transparent. for later service.
Remove the egg with a large, shallow, perforated spoon For this you want to have a pan with some depth to it. It and rock back and forth on a paper towel to remove will help keep the egg from sticking to the bottom of excess water. Serve immediately. Make sure to season the pan. I like to use a 1 quart to 2 ½ quart sauce pan. To the pan add enough water to fill it about 80 %. Then add in ¼ cup of vinegar. The vinegar helps the egg white coagulate around the yolk. Forming a soft nest for the yolk to live in, and cook the egg while it is warm with salt and pepper. If you are poaching eggs and want to serve them later. Simply plunge your poached eggs into an ice bath, and reheat them when the time is right. slower than the white. Preheat your water to 180 * F.