how to poach eggs perfectly ...
CA 101 | SPRING 2017 7 19
how to poach eggs perfectly ...
every time
I am a huge sucker for a quality poached egg . In the Crack your fresh egg on a flat surface . This will help morning they are great as part of a hash , on an eggs prevent the shell fragments from piercing the egg yolk . benedict . In the afternoon or evening poached eggs are Gently swirl the water in the pan and lower the egg into a great accompaniment to a bitter green salad with a the center of the vortex created . This also helps keep light vinaigrette . Once you master the poached egg you the egg whites together . can make them at scale by plunging them in ice water Cook the egg until the whites are no longer transparent . for later service .
Remove the egg with a large , shallow , perforated spoon For this you want to have a pan with some depth to it . It and rock back and forth on a paper towel to remove will help keep the egg from sticking to the bottom of excess water . Serve immediately . Make sure to season the pan . I like to use a 1 quart to 2 ½ quart sauce pan . To the pan add enough water to fill it about 80 %. Then add in ¼ cup of vinegar . The vinegar helps the egg white coagulate around the yolk . Forming a soft nest for the yolk to live in , and cook the egg while it is warm with salt and pepper . If you are poaching eggs and want to serve them later . Simply plunge your poached eggs into an ice bath , and reheat them when the time is right . slower than the white . Preheat your water to 180 * F .