Posted by Tim Vidra / Thursday, September 19, 2013
Kitchen Basics: How To Perfectly Poach An Egg
I have thought for a while now about writing a series called kitchen basics so bear with me if this might be too basic for some of you. This all started at a friend's house after I saw him butcher an onion he was trying to chop and I realized that some basic tips and tricks around the kitchen might be helpful. I didn't want to start the series with something as basic as chopping an onion, so I decided on something a little trickier and maybe less known — how to perfectly poach an egg.
- Pot with 1 1/2 to 2 cups of water
- 2T white vinegar
- Egg (of course)
- Coffee cup or measuring cup to be able to slide the egg into the boiling water
- Slotted spoon
- Dish cloth
Start by getting the water to a rapid boil and add the vinegar. As stated in the ingredients list, you want a vessel to be able to slide the egg slowly into the boiling water, so a measuring cup was my choice. ** Please note I removed the pan from the heat for photography purposes. You would typically lower the egg while the pan was boiling and on the stove.
The vinegar will help the white of the egg congeal and come together. Boil for 1 1/2 to 2 minutes.
You want to remove the egg with a slotted spoon as this will help remove some of the water. Gently rest the egg on your dish cloth and pat dry before plating.
Place the egg on your greens (I choose arugula/parmesan with a little lemon and olive oil), adding salt and pepper to taste.
When you cut into your egg the yellow yolk will be runny and warm:
This method for poaching an egg might take a little practice but pretty soon you will perfect it, impressing your family and friends!
And in case you're wondering, yes, I will show how I dice an onion — you will just have to wait for that one!
E.A.T. local E.A.T. well