Poached Eggs- Step 1 of Eggs Benedict
Luckily, this morning I woke up and said NO! No to all the other recipes I have in mind to post! I completely and wildly surrendered and made poached eggs as part of my first step in showing you how to make Eggs Benedict!
Poached egg recipes will vary, some will call for vinegar. This one doesn’t because I find it alters the taste and the texture. Stirring the water before introducing the egg works just the same. It keeps the egg whites together but most importantly doesn’t alter the taste or texture.
Here’s a step by step process:
Fill a pot with 2-3 inches of water and place on medium flame
Crack an egg into a ramekin. This makes it easier to slide the egg into water, eliminating
You want to bring the water to NEAR-BOILING-POINT. It’s important the water does not boil
at all during the process… The water should look like the picture below.
Now, stir the water in a circular motion to create a whirlpool. Watch what happens:
Slide the egg in…
The egg white begins to wrap around the egg yolk…
Now it will cook for 3-4 minutes without spreading…
Some egg poaching techniques call for a splash of vinegar to help keep the egg white’s tight.
I don’t find a need for it. Creating a whirlwind in the water has been more than sufficient.
Remove it with a slotted spoon and let it rest on a paper towel for 30 seconds or so…
Sprinkle with salt & pepper
Eat and be merry…
And don’t forget to come back soon for the Hollandaise sauce!