We make eggs all kinds of ways: hard and soft-boiled, scrambled, fried, in omelettes, in quiches, and even shirred. However, our first and last attempt at poaching an egg (maybe four years ago?) ended with a vinegary egg-drop soup. Today's guest chef, Mikell, gave us a primer on how to do it right, so we thought we would share it with our faithful readers. Thank you Mikell!!
First, start with fresh eggs - preferably from a farmer's market, since supermarket eggs are often weeks or even months old. It's hard to keep the white intact while poaching if you use older eggs, because their consistency is different.
Next, you need a fairly wide and shallow pan. Fill it with water and a splash of white vinegar, and then bring almost to a boil. You want it at the point where small bubbles are forming on the bottom of the pan, but the surface is not disturbed.
Crack the eggs just above the surface of the water so that they can slide in gently. With a large spoon, fold the whites over the yolk of the eggs as they start to cook. Some of the white will disperse anyway, but don't worry, that's inevitable:
Let the eggs cook about four minutes. At first they will be submerged, but as they cook they will start to rise to the top and float:
Remove with a slotted spoon so that the liquid can drain away:
Your egg has been poached! Hooray!
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