Posts Tagged ‘poached eggs’

Kitchen Tips Tuesday: Poached Eggs

November 3, 2015

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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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Unrecipe of the Week: Eggs and Asparagus

April 21, 2014

What symbolizes springtime more than stalks of green asparagus, eggs and a lemony sauce? We served this last night as a first course, but it could be a great main dish for a light dinner, accompanied by soup and some crusty bread (hello meatless Mondays!) or as an entree for Sunday brunch.

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Roasted Asparagus With a Poached Egg and Lemon Mustard Sauce:

recipe adapted from Foxes Loves Lemons

Clean asparagus and trim the tough stems. Coat lightly with olive oil, sprinkle with sea salt and roast in a 425 degree oven for about 15 minutes, until cooked but still crisp. Timing will depend on the thickness of the asparagus, so be prepared to cook thick stalks longer, and very thin ones for less time.

In a sauce pan, heat about 3/4 cup heavy cream,  and simmer until it reduces to about 1/2 cup, and has a thick, saucy consistency; about 6-8 minutes. Remove it from the heat and whisk in the juice of 1/2 a lemon, a little lemon zest, a generous tablespoon of butter, 1/8 teaspoon dried mustard, and a little finely chopped fresh tarragon. Season to taste with salt and pepper.

In the meantime, bring water to a boil in a large pot or high sided sauté pan, and then reduce the temperature so that it is gently bubbling. Add 1 or 2 tablespoons of apple cider vinegar (plain white vinegar will also do) to the water, and gently slide in the eggs. We recommend cracking them 1 by 1 into a small dish and pouring them into the water to avoid breakage. Cook 3-5 minutes. Three minutes will yield a very soft, runny yolk, and at 5 minutes it will be nearly hard boiled.  Using a slotted spoon, gently remove the eggs from the water, and place on a paper towel to drain.

To serve, place several asparagus spears on a plate. Add the egg, and drizzle with the sauce. Sprinkle with freshly ground pepper, and garnish with a few tarragon leaves and some lemon zest. Enjoy!

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