How to Poach An Egg
Have we been fooled into believing that poaching an egg is best left to the expertly trained chefs at The Savoy or The Park Lane. Is that why so few of us ‘cooks’ dare attempt it? Perhaps, but consider this:
Firstly: In a quarter of a second, Google found 1,500,000 results for How To Poach an Egg. When so much advice is to hand, I’m often led to think that no one knows how to do it properly. Next: Nearly every online newspaper has an article harking and barking the faults of other poaching methods. Those same newspapers then offer their readers their own no-fail methods of poaching an egg in the same article. Thirdly: Nearly every supermarket and kitchen shop sells egg poaching gadgets (those little cups used in a double-boilers and steamers) that are worthless. Lastly: the latest idea, to crack an egg into cling film and pop it in simmering water, doesn’t produce a pretty poached egg. It’s a messy affair not suitable for public viewing.
With so much typeset air space dedicated to one subject, it seems obvious that one thing’s true:
Poaching an egg isn’t as easy as the experts tell us. If it was easy, newspapers wouldn’t find it newsworthy and shops wouldn’t sell oodles of gadgets that simplify the process.
So, what do you think: Does this poached egg on my homemade toasted English Muffin Bread look just about perfect to you?
I’ll tell you what – it is. Perfect. I followed The Guardian’s article on How To Make A Perfect Poached Egg but I made one small tweak. I used a tea strainer!
Misky’s Method of Poaching an Egg
Place a small tea strainer over a teacup. Crack the egg into the strainer so that all (if any) detached watery egg white slips through the fine mesh. The substance that strains through into the cup is what causes all the eggy stringy stuff floating in the water. Now dump out any strained watery whites from the cup, and carefully slide the raw egg from the strainer into the teacup. When the pot/pan of water comes to a strong simmer (not boiling), take a balloon whisk (it must be a whisk, not a spoon or a fork) and rapidly rotate the water in the pan along the outside edge (not the middle) until a whirlpool vortex forms in the centre of the pan – keep stirring until it’s strong and constant, and then stop stirring … quickly but gently slip the raw egg into the vortex. Turn the heat down as low as possible. Slap the lid on tight. Set the kitchen timer for 3 minutes. Pour yourself a cup of coffee and start toasting your bread.
How do you make a poached egg? Or perhaps you don’t because you think it’s too difficult? Let me hear from you; I’d love to know how you make your poached eggs. With vinegar; no vinegar? Salt, no salt?
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