Sunday, August 28, 2011
How to Poach an Egg
I don't know about you, but when we eat out for breakfast I almost always order Eggs Benedict if I see it on the menu. To me, it's a gourmet item and I love to taste the many variations on this classic dish. I've had it topped with seafood specialties like crab and lobster, or the traditional canadian bacon swapped with other proteins like deli ham or bacon. My favorite spin is the Eggs Benedict with a Mexican flair - think spicy hatch chile strips or poblano Hollandaise.
When I made Eggs Benedict for the first time it took me a couple tries to get the eggs poached correctly - so my advice to you would be to start with a dozen. Maybe you have one of those fancy egg poaching machines or have a do-hickey that makes the task foolproof. I didn't use anything fancy, here is what I did...
I took a saute pan, filled it with about 3/4-full of water and added a splash (about a tablespoon) of white vinegar. The vinegar helps the egg whites coagulate quickly so everything stays in place. Turn the heat to medium and watch for little bubbles to form on the bottom and sides of the pan.
Next, I took my spatula and made the water swirl.
Poaching eggs is one of the quickest and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs are not only the key ingredient to Eggs Benedict, they are great additions to salads, sandwiches or simply served with toast.
My next post will be how to make homemade hollandaise sauce. Trust me, you will never use a dry packaged mix again!