Wednesday, 19 June 2013

Easy Poached Eggs

After five days of charred, (natural) barbecued food, I wanted gently cooked eggs for breakfast. But boiled eggs just weren't working for me. So I poached eggs it was. On a weekday morning.

I can't say I cannot poach, because I've only really tried it once or twice. And it didn't work, so I've given up prospecting on that. Hoping for the albumen to remain in a singular state doesn't mean it will.

So I tried something new out. Using a larger surface area in water, not as much water, tension and area taken up by neighbouring eggs, and the idea of frying, I came up with this.

How to Poach Eggs when you have the Cooking Skills of an Amoeba

1. Fill a high-lipped saucepan with water a third of the way up. Bring the water to a ferocious simmer (mine didn't want to boil).
2. Crack an egg, and very slowly and carefully slide the egg into the water. You can do this by either opening the egg so that the shell is so close to the water that it might be wet, or crack the egg into a small cup and slide it in that way. Whatever you do, keep it close to the water and don't move it around once it's in there.
3. Once the first egg is in, fill the saucepan with enough eggs to cover the surface area of the top of the pan, by following the method in step 2. This will keep all the eggs together.
4. Cook on the same temperature you had it on before until the whites are cooked. I did mine too long, so my yolks were cooked too.
5. Use a flat-headed strainer-on-a-stick to pull out the eggs, and place on paper towel to drain. It would be better to do each individual egg for this, but they may have stuck together, making this an extremely difficult task to keep the yolks in tact.

This may be an easier way to poach eggs, but if you like your yolks runny and in one piece, all I have to say is: good luck!



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