Something that by nature seems so intimidating and scary, is actually quite simple. I'm finding that with most things these days. I seem to be under the impression that I have to "learn how" to do things that I could easily to by following simple instructions, or instinct for that matter.The scariness of poaching eggs made me feel like Julie Powell, from Julie and Julia... but hey, that's one of the most followed blogs in history, so maybe this post will get me off the ground!
So I can't take entire credit for this feat because it is really the detailed description and photos of this person's encounters with poached eggs that allowed me to be successful, so I'm just going to add in my commentary and maybe make a "how to" video at some point. The bottom line is, if you are someone who shys away from this because you don't feel capable, YOU ARE! and you should try this because it is one one of the fastest cooking and most delicious breakfast delicacies.
http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/^ This is the person with real skill...their directions were so succinct and specific. So, based off of their expertise, this is how you poach an egg:
1) Fill a medium sized pot with 3-4 inches of water. It's not bad to have it full, because then the egg has more room to float around, and won't get suck to the bottom of the pot as much.
2) Bring the water almost to a boil, the point where there are bubbles shooting up, and even some are bubbling over. The other instructions say to bring the water to just before a boil when the bubbles are stationary on the bottom of the pot, but I found that this wasn't quit warm enough because then you then mix the water, some of the heat escapes, and it brings it back down again, so I would keep the water at just boiling. Of course, if the water is hotter the egg with cook faster, and cooler it will cook slower, and I thought I would prefer the egg to cook slower, but then it fills with more water and there are more opportunities for it to fall apart. So, if you're comfortable, hotter is better.
3) While the water is boiling, crack a preferably farm fresh ;) egg into a small bowl with slippery sides. This will ease the process of dropping the egg into the water rather than having to crack it on the spot, which is the stressful part.
4) Hold the small bowl with the egg in it in your left hand and begin stirring the summering water (again, just barely active) with your right hand (or the opposite if you're left handed) using a spatula. Mix at a medium speed in a uniform circle to being a whirlpool in the middle of the pot. The mixing should be fast enough so that when you remove the spatula, the water continues to whirl. Do this, and then slip the egg into the center of the whirlpool so that the water naturally begins to wrap the whites around the yolk.
5) This was one of the most important parts for me: DO NOT PANIC AT THIS POINT. The egg might look like a whispy mess of floating foam, but it will reform! While the egg is in the water, gently nudge the sides with a rubber spatula or spoon, and let the egg take care of itself. They're not all going to look the same, and they're not all going to be perfectly wrapped, but if you keep your composure and be calm about it, it will naturally poach.
6) After non chalantly pushing the egg for 3-4 minutes, you will notice that the egg is congregating around the yolk. You will also notice that some of the egg white is floating around in the water: this is non reclaimable egg, and at this point it is better not to try to round it up with the rest. Using a spoon with holes in it. remove the egg and poke it... it should be firm but give a little bit in the center, and if you like your yolks hard, leave it for longer because in that case you really can't overcook it.
7) Once the egg seems cooks sufficiently, serve with salt and pepper, or on a piece of toast! Enjoy the soft oozing of the yolk s you cut into it, and let it melt in your mouth. If you are making many to serve later, lower them into warm water for a moment just before serving to warm them again. You can also re use the same pot of water for many eggs over. Once finished with the first egg, wait for the water to come to a simmer again as you will have released a lot of heat while pushing the egg around.
Some important things to remember: the first poach egg will be like the first pancake on a newly hot griddle... trying to find its niche in a warming space, and probably not the most beautiful thing you've ever seen as a result. Don't be discouraged! The second egg is often much easier as the water has now found unity with its cooking candidate, and is much more cooperative. Give yourself a few eggs to get used to it. Remember: anyone of anyone can do this! Give it a try! It's a quick, delicious, and oil-less way to egg up your life.
No goodnight for now because it's bright and early in Galen and Zekiah's world! I woke up this morning to a nice rendition of "It's 6:30 and it's time to wake up!" Over and over again :) love them.
With that, oh what a beautiful morning, oh what a beautiful day, waffles are cooking for breakfast it's gonna be a great day!
No comments:
Post a Comment