Sexy, right? Anytime I have poached eggs on a plate, when I break the yolk and the creamy, dark yellow dreaminess slowly oozes out, I’m sorry, it’s a beautiful thing. How many ladies out there know men/boys who claim to be the best at making eggs, or rather, that’s “all they can do”? It’s a dude thing. There are so many ways to cook an egg and poaching them seems to be the most intimidating method of them all. It’s not. It takes a slower hand and more attention than a sunny-side up, this is true. But the result is so rewarding!
You don’t need any fancy equipment or ingredients for a Perfectly Poached Peeper:
- 1 egg (or however many you will be serving, don’t crowd your pan, 3-4 at most!)
- 1 Tbs white vinegar
- pinch s&p
In a shallow frying pan, fill to about 2-3 inches deep. Bring water to a simmer. Crack egg into a small dish or teacup (something that you can fit the whole raw egg in with a low lip, so it can easily swim out, when you’re ready). Swirl the water with your spoon and slowly slide the egg into the simmering water. Cover with a lid and let cook about 2 – 4 minutes depending on how soft you like the yolk. With a slotted spoon, gently remove from the simmering water and place in a bowl of cold water to stop the cooking for about 10-15 seconds. Remove and place on a double folded paper towel to dry. Sprinkle with salt & pepper before you serve.
You cannot skip the vinegar! A little Bill Nye, The Science Guy: It works with the albumen, or protein in the egg white, keeping it firm instead of turning into a stringy mess. The quick water swirl allows for centripetal force to pull the egg to the middle of the pan and cover more surface area of the egg.
Serve these peepers on/with anything. I love love love them on salads, especially with some bacon or lardons and a very light vinaigrette. The silky yolk has so much flavor, you hardly need any dressing. The most common application is for Eggs Benedict where the poached egg is served over an english muffin with canadian bacon and smothered in Hollandaise. Hollandaise is delicious but it’s always overkill. REAL Hollandaise is just eggs and butter, mixed to a frenzy but some restaurants add water to a packet and then ruin your whole meal. Really, just a little crusty bread and salt & pepper makes for a luxurious little snack. Whodda thunk Easter could be so sinful?
If you’re in NYC next weekend, come by the Greenpoint Food Market. We’ll be there with the new spring line!
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