Recently, I have been enamoured with poached eggs. I like them cooked so that the yolk is almost set, but still soft and ever so slightly runny. They are perfect on top of roasted vegetables, in a salad or with avocado toast. No matter what tried and true tricks I use to keep the eggs together I still get whispy egg whites. Yes, I put a little vinegar in the water, and yes, I crack the egg into a cup and slip it gently into the water, but nothing solves the problem quite like Julia Child did.
The secret to Ms. Child’s perfect poached eggs, lie in her technique. First, she always used a pin to poke a tiny hole in the eggshell to allow the excess air to escape. Next, she cooked the egg, still in the shell, in boiling water for exactly 10 seconds. Once removed from the water, she reduced the water in the pot to a simmer,carefully cracked the egg into the water and cooked it for 3 or 4 minutes until it reached the desired consistency. For a harder center, it may take a minute or two longer.
It seems that cooking the egg for 10 seconds while still in the shell allows the whites to set just enough to keep them together when they hit the water. No more whispy whites, or misshapen eggs. This technique is pure genius!
Photo: Glasshouse Images
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