Friday, 15 January 2010

Poached Eggs

On the day I arrived in New York, I had Jon demonstrate how to make a poached egg for me, which he had successfully made the day before. I hadn't recalled poaching an egg properly, least not in the past 3 years. It was simple as ABC and the yolks were cooked to perfection: wet but not too runny, slightly under-done. Here, the poached egg is served atop a prosciutto, provolone and pesto panini (our brunch).

Fresh Eggs

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. Jon used apple cider vinegar (it was all that we could find at Alex's).

With a chopstick, swirl the water gently so that it resembles a gyre or cyclone. Working with the eggs one by one, crack an egg into the pot of water, and slowly drop the egg into it.

With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

Let sit for 4 minutes under low-medium flame, until the egg whites come together and are cooked.

Lift eggs out of pan with a slotted spoon. Serve immediately with bread, in a salad, on a sandwich, mixed in rice...

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