Poaching Eggs in the Shell
- Start with room-temperature eggs
- Bring water up to boiling
- Poke a hole in the “flat end” of the egg wit a thumbtack
- Drop into boiling water
- Let cook for exactly 4 minutes
- Remove to ice bath for 30 second
- Remove shell under running water
- Serve on toast or hashed browns
Standard Poached Eggs
Fresh COLD eggs
Nearly boiling water (approx 200 degrees)
2 TBL white vinegar
STEP BY STEP
1. Bring large pan of salted water to boiling, then reduce to the merest simmer
2. Add vinegar as a stabilizer
3. Break egg into a dampened bowl (just ran under the faucet and the water dumped)
4. Carefully stir the water to create a SOFT swirling motion
5. Gently slip the egg into the center of the vortex
6. Let cook 5 minutes and remove with a slotted spoon
7. Serve on toast with a slice of avocado, some feta cheese, and salsa on the side
TIPS AND TRICKS
- You do not need to refrigerate eggs IF they have not been cleaned and processed. If you get them in a typical supermarket and there are no feathers or poop on them, refrigerate them because the protective coating is gone.
- Don’t use raw eggs past the “marked date” from the package for anything other than fully cooked eggs.
- The white of fresh eggs will stay more intact than the white of older eggs, which tend to spread out, so use fresh eggs for poached eggs.
- Carmelize onions and serve on English muffin, spinach, ham and cheese. Top with poached egg.
- This is a shortcut that I actually do more than the whole “from scratch” thing. Unless you want to focus on a beautiful and sexy poached egg, it is much easier and just as good to use a West Bend Egg Poacher that is available from Amazon for about $35. Very easy, and very consistent. This can also be used for hard-boiling eggs, although I use it just for poaching.
- You can make them ahead and put into ice water to store. To reheat them, just put back into boiling water for two minutes. This is how cruise ships and hotels do their poached eggs.
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