Name That Technique: Poaching!
Rise and Shine, Real Women of Philadelphia!
It’s our second day of RWOP Cooking School and today’s lesson may be helpful to all of you about to make breakfast this morning. We’re conquering the art of…poaching!
Sure, you may love poached eggs, but have you ever poached eggs at home? We’re here to help! Take a look at this handy-dandy cheat sheet for the perfect poached eggs:
1. Heat a Pot of Water—you want this water to be simmering, not boiling.
2. Add a splash of vinegar—if you are anti-vinegar, just season with some salt and pepper
3. Take your egg, crack it into a small bowl or ladle, and gently place it into the water
4. After 3-4 minutes, your egg should be ready (feel free to give it a nudge)
5. Remove it with a slotted spoon and drain on a paper towel
6. Serve and enjoy!
Our very own KATHRYN FARRELL shared her recipe for CREAMY OAT POLENTA BAKE with us, topped with poached eggs, “perfect for brunch!” We love that photo, Kathryn…looks delicious!
Are you an eggspert? Good, because we want to know:
How do you like YOUR eggs?
Scrambled
Sunny-Side Up
Over-Easy
Poached
60 comments
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This is a real test for cooking expertise. Josh initially got sent home on Masterchef for this technique.Thanks for this one! -
I love eggs cooked anyway that leaves the yolk runny... As for breakfast in bed? That's a no brainer! lol -
Poached would be my all time favorite way to have an egg or two. However I do love eggs, so over medium (no runny whites), scrambled, soft boiled, in a breakfast burrito, egg salad, french toast and for dinner. Any Which Way, But Loose.....Am I dating myself? -
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Congratulations Kathryn for being featured. I love my eggs over-easy with toast. I don't usually like to eat breakfast, but know it's important. -
Thanks for sharing how to poach the perfect egg, I prefer my eggs over easy,deviled or egg salad.As for breakfast in bed-that sounds great-however, I'm not one for eating early and sometimes skip breakfast all together-I know a big no-no; so breakfast in bed isn't one of my things. -
Poached all the way... I rarely make them and I don't know why! But, if asked, that is the my best tasting way to cook an egg! Lisa...I was in Oconquit two years ago and returning in two weeks! While there I had a Lobster omelet that I am looking forward too! -
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love my eggs scrambled with a side of crab cakes--great place in Oconquit, Maine that serves them that way -
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I love poached eggs on toast ~ your recipe looks like delightfully dineable! I like to create a swirl in my water to help shape the poached egg. I love eggs every way! -
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Sunny Side Up!!! I could this all day. I love a bowl of grits with butter topped with two eggs, sunny side up! YUMMEH!
I also love Quiche and Eggs Benedict!
Terri P
pr4gatheringroses@gmail.com -
RWOP Girl and everyone-my husband is from Escanaba and I never really liked any other cooked or raw eggs like in egg drop soup other than the hard-boiled egg. On our honeymoon in the upper peninsula of Michigan, near Houghton- he took me to a pub and I tried my first pickled egg. I wonder if anyone has tried them. Eat them with Tabasco sauce and salt. To top it off many of his friends got together because they all went to Michigan Tech and hosted a "Pickled Egg Party". It was so fun! Other than that I have been doing some new takes on deviled eggs including the little "Sombreros" I submitted for this contest, Little BLT's which has bacon, lettuce and tomato on top, guacamole eggs and other variations. As for a plain hard-boiled egg, I like salt and hot sauce. I'm sure the possibilities are endless for "Phillin" a deviled egg though. Thanks.
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I like omelettes and quiche. I'm particular about what kind of quiche and omelette too. :) Quiche Lorraine is so awesome when done right. Give me a Western Omelette, and I'll be YEE HAWING for a rootin' tootin' good meal.
Growing up, my parents had this poached egg fitting for the frying pan. To make the poached eggs, she would put water into the bottom of the pan, and put the fitting into it for the poached eggs. I found a newer version of this online. Looks like they make them so they're non-stick now. My mother used to grease each of those little fitted egg holders: http://2.bp.blogspot.com/-fKdUv1BUq7w/TbaNJKNXiLI/AAAAAAAAIV4/4Woq76THgac/s1600/Poached_eggs_001.jpg
My father went on a trip to Russia, and came back with these really beautiful porcelain egg coddlers. Of course, we had never seen anything like them. He said that people cracked eggs into them, and they would add cheese or other ingredients on the top (or just leave them plain), screw the cap back on, and cook the eggs by placing the coddler into boiling water for a few minutes. I know that anyone who is not from the USA might be laughing that we don't know about these things, but I know my father really enjoyed having his eggs cooked in the coddler and treated it like a poached egg. Here's a picture of a coddler if you want to see what it looks like: http://img3.etsystatic.com/000/0/5736051/il_fullxfull.194290735.jpg -
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Oh Juliana, great thinking! Hard-boiled eggs are simple and delicious! Do you have any special tricks of the trade on preparing yours?
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