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There is nothing I enjoy more than having my mother stop by and cook for me. Your mom always seems to know the best way to make your favorite dish. For me, that means her famous poached eggs over challah. This was a dish that spawned out of necessity and became a family favorite.
One day, we forgot to plan something ahead of time for dinner, and we didn’t really have much groceries in stock at the time either. We had to get creative with the available ingredients in the fridge, and it needed to happen fast.
We added creamy ricotta cheese and sprouts to a slice of challah, and topped it off with a perfectly poached egg. You would have thought we were using a recipe, because the finished product was a delicious and nutritious meal. The perfectly poached eggs were the highlight of the dish. When you cut it in half and the yolk soaks into your bread it creates the perfect bite.
The flavor of a poached egg is unbeatable. The soft and subtly flavored egg white watched with the rich, slightly buttery center can complete any plate and take it to the next level.
Poached eggs are perfect anytime. Though people typically enjoy it as eggs benedict, or with a classic brunch, it is also great over a salad for a simple, yet fancy, healthy dinner. No need for a salad dressing! Just pop that yolk open and you’re good to go.
Besides being delectable, poached eggs contain many vital nutrients while having less fat or calories versus fried or scrambled eggs . Eggs are packed with B Vitamins which are crucial for overall health.
When the yolk is left runny, these nutrients are kept in tact, rather than being cooked out.
The preparation for poached eggs is quite simple. As long as you follow these tips and disregard the myths out there, you will end up with a perfectly poached egg.
Start With Fresh Eggs
Fresh eggs work best when making poached eggs because the egg whites stay together better.
The Float Test- To tell the freshness of an egg simply place your egg in a bowl filled with water. If it sinks to the bottom and lays on its side then the egg is fresh. Older eggs will wobble on the bottom or stand up vertically. Any egg that floats should be discarded as it is likely inedible.
The Slosh Test- Hold the egg up to your ear, and gently shake it. If you hear nothing the egg is good to go. If you hear a distinct sloshing sound, it is best not to consume.
The Cracking Test- Crack the egg into a small bowl. Observe the egg and check for a tight egg white and a slightly globe shaped yolk. This would mean the egg is fresh.
If the egg white is a little looser, there is more watery liquid around it, and the yolk is a little less perky, then this would mean that the egg is a bit older, but still okay to eat.
If the egg white is completely liquid, and the yolk is completely flat, then the egg has spoiled and should be discarded.
Once you have your fresh eggs ready to go, bring a pot of water (a few inches of water) up to a simmer and reduce it to 180-190 degrees F. Some people choose to add salt or vinegar, but poached eggs turn out better with plain water.
Simply cracking the egg into the water will produce an irregular ragged mess. By cracking it into a fine mesh strainer first, you allow the watery part of the egg white to drain into your bowl. This leaves behind your yolk and a tight egg white. When you transfer it to the water, you will be left with a clean, perfectly shaped poached egg.
Crack the fresh egg into a fine mesh strainer and gently swirl it around over a bowl. Expect about 1-2 teaspoons to drain off of each egg.
Use the fine mesh strainer to transfer the egg to the water. Use a spoon to gently swirl the water around it, keeping it moving. After about 15 seconds, carefully flip the egg. Repeat with as many eggs as desired.
Cook, stirring and flipping occasionally, until the egg whites have set, but the yolks remain soft. This will take no more than 4 minutes.Carefully remove the eggs from the pan with a slotted spoon.
You could either serve your perfectly poached eggs immediately, or transfer to an ice water bath and refrigerate for up to 2 days. You can then reheat the poached eggs by warming them in 180 degree F water for 1 minute before serving.
Perfectly Poached Eggs
Ingredients:
- eggs
Special Equipment:
- fine mesh strainer
- cooking thermometer
Directions:
Bring a medium pot of water (a few inches of water) to a simmer, then reduce heat until it is 180 to 190°F. Carefully crack one egg into a fine mesh strainer. Gently swirl egg around strainer. Carefully tip egg into water. Swirl gently with a spoon for 10 seconds, just until egg begins to set, and turn over. Repeat straining and tipping with any remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of ice water and refrigerate for up to 2 days. To serve, reheat the poached eggs by warming them in 180 degree F water for 1 minute. Serve immediately.
How will you enjoy your perfectly poached eggs?