15 April 2011

how to poach an egg

There are a few reasons I write this blog, and there are even more reasons that I write this blog about food. Cooking, and specifically cooking well, is something that I feel passionate about, so the topic falls from that tree. On a broader sense, though, blogging helps me navigate through and, of course, documents my path towards learning. To learn and to be inspired are two guiding forces in my life. Writing this blog has led me to both. It has given me the strength to be a little more curious about food and to try new things. It has provided me something to hold on to, so that when and if something doesn't work, I want to make it work, so I can blog about it. It has led me to other blogs filled with endless inspiration (not just in food, but also in home, in design, in fashion, in just plain living).

For these reasons, I am ever grateful to this funky, free, easy way to publish yourself on a global stage. I  am even more grateful for the nice comments I get, keeping my head up on otherwise difficult days, so thanks to you! 

This blog has helped me not only learn about new things, but compelled me to finally learn about the most basic parts of cooking, the parts that often get neglected, the parts that I feel that as someone who claims to love to cook and to be fairly good at it, I feel I should be able to execute to perfection. Poaching an egg is one of those things.
If you are like me and are someone who is always striving to learn, because what more noble thing is there?, then I hope you like what I'm going to say. On occasion (i.e. when it comes up), I'm going to pop on my cooking 101 hat and really teach myself how to execute these basic techniques/ recipes, and then I'm going to post it here. I'm even going to make a special little spot on the top of my recipe index, labeled as "basics". Though I have some other posts that may qualify as basics, like those cream scones for example, this is my first with intention. Here you go!

poached eggs
Bring a pot of water to barely a simmer. Bubbles should be rising from the bottom, but the water should not be near a boil. Add about 1 Tbsp vinegar for every pint of water (not absolutely essential, but highly recommended).
Crack an egg into a small bowl or ramekin and when water is ready, pour egg into water gently (getting as close to the water as possible helps with this) and stir egg whites towards the yolk with a wooden spoon, to keep it all together.
Let eggs cook 3 to 4 minutes, keeping the water at barely a simmer by adjusting the heat. To test, remove egg with a slotted spoon and check that the white is set and the yolk is soft.
Either let dry on a towel and serve or drop in a bowl of cold water to remove the vinegar & stop the cooking. You may also trim off any stringy pieces of the white at this point. (DO AHEAD: In cold water, poached eggs will last several hours. This is a great tip if serving a larger group).
To re-heat, set egg(s) in a bowl of hot water for about 30 seconds to 1 minute. Serve immediately.

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