Archives for: October 2004, 27
I love poached eggs, they're heavenly. Yet, I've never had any success at making them, and in restaurants they tend to leave them too underdone. The type made in a poacher or poaching cups are good, but not quite as good, as the real ones made in simmering water.
Well, today I took another stab at it. I had a mealplan from eDiets that told me to have a poached egg today. So, I put a pot of water on, got out the instructions and went for it. In the past I'd tried everything, even putting vinegar (avoid) in the water. They always flew apart or stuck to the bottom of the pan. They still did start to stick to the bottom, but after letting them set for a minute, I was able to gently loosen them with a spatula.
In saucepan or deep skillet, bring 2 to 3 inches of water to boil. Reduce heat, but keep water gently simmering. Break cold egg into a bowl. Holding egg dish close to water, slip egg into water. Cook until white is completely set and yolk begins to thicken, but is not hard, about 3 to 5 minutes. Lift out egg with slotted spoon.
I cooked mine for 5-6 minutes (at high altitude) and the yolks were still a tiny bit runny, but very good. I made and devoured two of them, serving them on sliced avocado (If I had toast I could eat, I would have used that, but for this nonnie, an avocado worked just fine). Grilled asparagus or collards would be good as well. Next time I'll try it with some organic nitrate-free turkey bacon I have thawing in the fridge.
Ha! As if I didn't love eggs too much already. But hey, since I'm planning a pregnancy soon maybe I can start using the chameleon food values from Eat Right 4 Your Baby, making eggs a beneficial... with organic DHA eggs, of course.