a collaborative blog for friends who love food.

Wednesday, August 26, 2009

poach that thing

Someone once told me that the egg was one of the most perfectly, succinctly nutritious foods on earth. Being a wannabe nutritionist and total foodie, I was eager to graduate from the scrambled egg phase of my cooking ability, and what could be more elegant than a poached egg? To the common cook they seem intimidating, something you treat yourself to at a pricey brunch, definitely not something you prepare Rachel Ray style—30 minutes or less. However, thanks to a fine cookbook called How to Boil Water (or more aptly “how to poach to perfection”), I am now a master of the poached egg. A delicate, gorgeous, melt-in-your-mouth treat, the poached egg is easily royalty cuisine for the commoner.

The how to:

3 tbsp cider vinegar
2 large eggs

  • Fill a nonstick skillet with 2” of water, barely brought to a simmer
  • Add the vinegar
  • Gently crack the eggs (one at a time) into a wide mug and slide into the water
  • Cook until the whites are set but the yolks are still runny (about 4 min)
  • Lift eggs from the water with a slatted spoon and place on a paper towel before transferring to the plate

My favorite poached egg dish is what I call the healthy eggs benedict. Take a toasted whole wheat English muffin, top it with tomato slices and the poached eggs. Season with a little salt and pepper. Dress it up with a balsamic vinaigrette (1 part EVOO, 1 part balsamic). Hands down this dressing beats hollandaise sauce in the calorie AND flavor category.

*Fun Food Fact (FFF): Peewee is an official grade of egg denoting an egg that is 1.25-1.5 oz.

1 comment:

  1. Check out how this NYC chef poaches his egg: http://newyork.seriouseats.com/2009/07/sho-shaun-hergatts-golden-egg-nyc-manhattan-financial-district.html
    I love how its shaped like a pumpkin, and served with edible gold (even though I think goldleaf is ridiculously pretentious and I'd never serve it).