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How To Poach An Egg (a.k.a. How To Get UnSettled In Your Ways) 2 comments

I have always been a good poacher of eggs. A properly poached egg is a thing of beauty. Fully set white, very runny yolk on buttered toast with salt and pepper. A perfect breakfast that seems decadent in its rich flavours and textures but is actually fairly healthy. (The butter won’t hurt ya, really …)

My former egg-poaching methodology involved any old pot with boiling water that has a dash of salt and a splash of white vinegar. (The vinegar helps the whites set without as many stringy bits.) I’d crack the eggs directly out of the shell into the water and then stand over them until the exact right moment, usually about two or three minutes. I also had an method of using a frying pan to boil the water, and now I see that is just WRONG. I remember my brother also enjoying poached eggs and using the heel of a loaf of bread to drain them first before transferring them to his toast. The heel would get tossed.

My ex says I make the best poached eggs. I have them most mornings for breakfast.

My friend Miriam and I talk about poached eggs a lot. She shares my love of the perfectly poached egg. Ever helpful, Miriam sent me a video a while back on how to poach an egg. This arose out of her disdain for the idea of putting a splash of vinegar into the water, which I do understand.

For weeks after I watched this video, my poached egg mojo was totally messed up. I couldn’t get it right as I was trying some combination of my old method and this new method and just getting it all wrong. After years of getting it mostly right, new information totally threw a monkey wrench into the works. The guy in the video leaves out some important pieces. How hot is the water when you start? Do you leave it covered or not? What do you mean, leave the egg in for TEN MINUTES???

Experimenting with this new method of doing something I know so well has taught me a lot. For example, the pot matters. If you are going to leave the eggs sitting in water, they have to be completely covered in water, and the pot needs to be heavy and able to hold heat for some time. My thin-walled small saucepan is a bust. My larger thick-walled saucepan rocks, but only if it has enough water in it to cover the eggs.

I have finally got it right.

How To Poach An Egg Perfectly Without Vinegar and Without Standing There And Staring At It and Fussing Over It

1. Select a heavy pot and put enough water in it to cover the eggs. Add a few pinches of salt and bring to a boil.

2. Crack the eggs into a cup, carefully.

3. Put some bread in the toaster.

4. When the water is boiling, stir the water in a circle in any direction you care to.

5. Carefully drop the eggs in one motion into the centre of the vortex and immediately cover the pot. Turn the heat off. Set your timer for three minutes.

6. Whistle a happy tune. Maybe pour a cup of coffee.

7. When the timer goes off, butter the toast. The eggs need the last 30 seconds or so.

8. Remove eggs with a slotted spoon onto toast. Decorate with salt and pepper. Enjoy!!

One Perfectly Poached Egg

One Perfectly Poached Egg

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