Food & Drink Perfectly Poached Eggs Made Simple
This Superfast Breakfast Hack Will Spice Up Your Eggs
No matter how you like them, this one ingredient will take the breakfast staple to the next level. Scrambled, fried, hard-boiled, or poached—eggs make frequent appearances on our breakfast table (and lunch and dinner, too). We know you never get sick of them, but we can bet sometimes you wish you had an easy way to transform them into something a bit more flavorful and fresh. We’ve got just the solution: salsa.
How to poach an egg? Master this simple yet sophisticated egg preparation and be a breakfast champion.
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Or coffee. Or Diet Coke. Sigh.We’ve tackled many questions when it comes to airplane food: Who has the best in-flight meal? Can you ever ask for second helpings? But what about the dishes and drinks you should always avoid, however hungry or thirsty that long-haul flight makes you? We asked some airline insiders what they think you should avoid on a plane—their suggestions include some surprises (Diet Coke?).
Making poached eggs doesn't have to be intimidating. But for whatever reason, learning how to poach an egg has become a kitchen hurdle only attempted by the most confident home cooks. Why bother when you’ve got frying, scrambling, and sunny-side-upping down pat? But poaching an egg shouldn't be something you psyche yourself up for. In fact, if you can boil water, you can poach an egg. Just keep these pointers in mind for perfectly poached eggs, every time.
1. Slow your roll
Pick a medium pot (saucepan, whatever you want to call it). It should be big enough to accommodate 4 eggs or so, but not so big that you’ll be tempted to drop 10 eggs in at a time. That's fine for the advanced short-order cook, but tough to keep track of for most amateurs.
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2. Prepare for landing
Line a baking sheet with paper towels and set it next to your pot. If you’re making a big batch, say, brunch for a crowd, set a bowl of ice water next to the pot.
3. Start fresh
The most important thing you can do to improve your poaching is start with the freshest eggs you can find. As they age, egg whites get loose and watery and have a harder time staying together once dropped into a hot bath. Take a look at the date on the carton and aim for the freshest dozen you can find. Note: it’s a super annoying catch-22 that older eggs are actually better for boiling in their shells (it makes them easier to peel). You’ve been warned. Plan accordingly.
4. Get organized
You’ll read lots of articles that suggest salting the water or adding vinegar to help coagulate those egg whites, but I find they don’t make a lick of difference. If tidy whites are your priority try this: working one at a time, crack your eggs into a fine mesh strainer. Any thin whites will fall through the strainer leaving the sturdier white and yolk behind. Once you’ve strained, transfer your eggs to individual cups.
Have We Been Poaching Eggs All Wrong?
Have We Been Poaching Eggs All Wrong?An old boyfriend taught me to make poached eggs. Rather, I watched him do it. He’d crack and ease the eggs one by one into a shallow pan of simmering water, plop the lid on the pan, turn off the heat, push toast in the toaster, and go shave. He’d stroll back into the kitchen clean-shaven, retrieve the toast, and plop the eggs on top. Nothing to it—and a nice memory.
I know it seems fussy, and I am all about eliminating unnecessary steps, but cracking into individual holding stations ensures 1) an easy dismount and small splash and 2) no egg shell shrapnel. Theseare ideal, but any small bowl or ramekin will do. Crack a single egg into each cup and set next to your pot.
5. Take the plunge
Give your simmering water a good stir to create a gentle whirlpool. Slip one of the eggs from it’s cup into the water. You’ll see it start to set and turn opaque almost immediately. Once the first egg is on the move, add the second, then the third, or as many as you can keep track of. Set a timer for 3 minutes.
When the whites are set, use a slotted spoon to transfer the eggs to the paper towel-lined baking sheet to blot dry. If you need to hold the eggs for more than a few minutes, go ahead and transfer them to the bowl of ice water. To reheat, simply dip them back in simmering water until heated through, about 30 seconds.
Use your new perfect poaching skills for silky eggs destined for salads, soups, even a bowl of spaghetti. But why reinvent the wheel? A perfectly poached egg is right at home on a piece of buttered toast. Sure, you could play it safe and fry your eggs, but we can think of a dozen reasons to give poaching a go.
Use This Simple Trick to Find the Freshest Eggs at the Grocery Store
Never mind what the expiration date on the carton says, this easy and simple trick can tell you can exactly how old your eggs areFiguring out exactly how fresh the eggs in your fridge are can be a bit tricky. Same goes for the ones in the grocery store aisle. Sure, you can peek at the "best by" or "sell by" date on a carton to get a sense, but without owning your own chickens it's pretty much impossible to know exactly how fresh they are.
This Is Your Secret Weapon For Opening Soft-Boiled Eggs Perfectly Every Time .
Meet the egg clacker.
How to Make Perfect Poached Eggs - 3 Ways | Jamie Oliver
(PP) Contains product placement. We've teamed up with LV= Insurance to bring you a classic kitchen tip every Saturday for the next 6 weeks. How to poach an egg is one of life's little tricks...
Poach The Perfect Egg! | Now Cook It
Learning how to make the perfect poached eggs is a cooking lesson every beginner needs. If you like your centre soft or hard, it's all in your control once you've mastered the basics. See...
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