Poached Eggs
A Little Personal History:
I do love poached eggs. There are sooo many egg dishes you can make with them and Eggs Benedict just isn’t the same with eggs cooked any other way! As I’m often making poached eggs for groups and friends, here’s my tried and true way to prepare many at once.
Description:
http://en.wikipedia.org/wiki/Eggs_Benedict
| Categories: | Eggs |
| Servings: | 4 |
| Time: | – Preparation: 14 minutes – Cooking: 2-5 minutes |
| Equipment: | Measuring bowl and spoons, 1 large bowl, knife, large cooking pot, slotted metal spoon, serving dishes or holding bowl |
| Difficulty: | Medium |
Ingredients:
- 8 eggs
- 1 Tbs white vinegar
- 3 quarts water
Procedure:
- In a large pot, add water till half full (min. 4 “), vinegar and bring to a boil.
- While water reaches a boil, with a knife, crack 8 eggs and carefully place in large bowl (make sure yolks don’t break or separate).
- Once water reaches a boil, reduce heat till water simmers with only small bubbles forming.
- With a slotted spoon, swirl water till a rapid whirlpool takes shape.
- Bring the bowl with eggs close to water and side of pot but not touching pot. Slide eggs into the water.
- Two to three minutes should be adequate for the yolks to start to set. Cook longer depending on how you like your eggs. Carefully skim & remove any billowing egg whites with a slotted spoon as necessary.
- As each egg or batch of eggs are done, remove individually with a slotted spoon and transfer to serving dishes or holding the bowl, depending on final use (e.g. Eggs Benedict)
Advanced Preparation:
Tips, Notes, and Variations:
- A tablespoon of vinegar is added to the water to set eggs rapidly and reduce egg white from billowing.
- With practice, you can break all 8 eggs into a mixing bowl and slide them all into the simmering whirlpool of water. You may want to have a few extra eggs on hand, just in case some yolks break during cooking. Until your comfort level is adequate, you can always do 4 eggs at a time.
- You can always buy an egg poacher (basically a double boiler for eggs).
- Another variation I’ve used is to break the eggs into separate buttered/oiled ramekins. Place the egg-filled ramekins into simmering pot of boiling water (at least 4″ and not high enough to spill over into ramekins). When cooked to satisfaction, remove with either tongs or cooking glove and flip/drop onto a dish.
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