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Food Julia Child's 10-Second Tip for Perfect Poached Eggs Is a Game-Changer

02:18  06 august  2021
02:18  06 august  2021 Source:   eatingwell.com

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  Nutritionists say eggs can be eaten every day despite being high in cholesterol - here's why Eggs were once considered unhealthy because they are high in dietary cholesterol. More recent research shows eggs are great for your health. Janos Somodi/Getty Images Many people question if it's a healthy choice to eat eggs every day. Eggs were originally thought to raise cholesterol levels, but nutritionists say that's not true. Eggs are a great source of protein and vitamins, so yes, you can eat them regularly. Visit Insider's homepage for more stories. Eggs are considered a universal food because they can be found in pretty much every cuisine around the world, but there is also some confusion around them.

Julia Child took eggs very seriously. She devoted an entire chapter to them in Mastering the Art of French Cooking, Volume 1, our Cookbook Club book of the month, and Club members have wasted no time perfecting everything from French omelettes to soft scrambles. Sarah Rose thinks so: "This has been mentioned before but can’t be said enough: Julia is a total genius. She solved poached eggs : to firm up the whites, drop it in the shell into hot water for 10 seconds then crack it! Where has this advice been my entire life?

Julia Child ' s Genius Trick for Making Perfect Poached Eggs Every Time. The egg - poaching tip she demonstrates in the clip below is a great example of her accessible cooking style. For her next step, she boils the whole egg in its shell for about 10 seconds . This trick helps the egg whites hold

There are plenty of poached egg tips and tricks floating around on the internet. Ree Drummond is all about the tornado method—stirring her pot of gently boiling water before dropping in the egg—for keeping the egg white all nice and coherent. The good folks at Trader Joe's like to strain out the liquid part of the egg white before poaching for a cleaner look. Ina Garten ditches the pot of boiling water altogether for a sauté pan method that's perfect for poaching multiple eggs at a time.

Julia Child holding a plate of food: Eva Kolenko, Getty Images / Rick Friedman © Provided by EatingWell Eva Kolenko, Getty Images / Rick Friedman Julia Child holding a plate of food: Say goodbye to wispy whites. © Eva Kolenko, Getty Images / Rick Friedman Say goodbye to wispy whites.

Julia Child's method, however, is so smart and outside of the box, I don't know why I've been trying to poach eggs any other way. She describes it right at the start of the eggs chapter of her cookbook Mastering the Art of French Cooking, where she also notes that rosé pairs well with most egg dishes—we'll drink to that.

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We have a trick from Julia Child that will completely change the way you poach eggs . And by “ change ,” I mean be prepared to make flawless poached eggs for the rest of your life. No exaggeration! Using Julia Child ’ s tip , you can say goodbye to those wispy whites! Once the egg is added to the simmering water (after poking a small hole in the shell and placing it in boiling water for 10 seconds ), it completely holds its shape. Have you ever used this method to poach eggs ? How did it go?

Perfectly poached eggs atop a bed of hash browns. (Photo: Associated Press). The soothing runniness of a warm poached egg is just this side of heaven, and it is something I have long worked to perfect . Yet despite my struggles, the crack-the- egg -into-simmering-water method — no matter how many tricks and tips I’ve Sadly, most of us don’t have sous vide cookers at home. So I decided to hack the system for a home solution. And while this can be a bit fussy and certainly takes longer than traditional poaching methods, the result is vastly better than any poached egg you’ve ever made.


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The way Child finishes off her eggs is very similar to methods described above: she pours 1 or 2 inches of water into a skillet with a splash of vinegar and simmers the eggs until the white is set. But her very first step—at least if Child isn't using fresh eggs—is to boil the eggs in their shells for 10 seconds before poaching.

Related: This One Ingredient Can Save an Over-Salted Soup, According to Julia Child

That brief boiling period helps the thin egg white hold its shape around the yolk, so you end up with picture-perfect poached eggs that would look stunning on a breakfast salad or bring a little richness to an asparagus salad. Child also recommends placing your eggs into cold water after poaching to wash off that vinegar taste and keep them from cooking any further. (Or you could just set them on a clean dish towel, if you're looking to cut down on dirty dishes.)

If you keep your eggs in a very chilly refrigerator, you might find that you need to extend the initial boiling period. (Ten seconds was basically just enough time to take the chill off of my test egg.) But once your egg has a slightly set white, it's hard to imagine a less stressful egg-poaching experience.

Child follows up her poaching instructions with good news for those who still aren't sure that they can master the egg preparation—a peeled six-minute boiled egg "can substitute for poached eggs in any recipe." Just make sure you up that time to seven minutes if you're a fan of using jumbo-size eggs.

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This is interesting!