Last weekend, some folks came to visit us all the way from Mississippi. A guy named Vincent cooked something I’d never had the pleasure of eating- poached eggs.
Despite being weary about eating eggs that don’t appear to be fully cooked, I bravely put the buttered toast and salt and peppered eggs in my mouth.
What followed was an explosion of pure taste.
Honestly, how I’ve lived this long without poached eggs is a complete mystery to me. I’ve made them three times now and even had a friend make them for me one day.
The first time I made them, I did it quite perfectly- the second and third times, something went wrong, that I can’t fully explain or grasp.
The trick to poached eggs, it seems, isn’t the adding of vinegar to the water- though that is absolutely crucial if you want the egg to not completely lose its shape and turn the pot into eggy water! The trick is to put the egg in at the right temperature. If the water isn’t hot enough, the egg will simply fall apart; if the water is too hot, it will cook solid before you can get the white around the yolk.
Also, when eating poached eggs on toast, make sure to use a thick bread. Regular, sliced, processed white bread is not ideal for several reasons- how bad it tastes being the foremost idea that comes to mind. Texas Toast, BBQ bread, or thick slices of French bread are ideal in my opinion.
To cook a poached egg, pour water and vinegar in a medium-sized pot. I suggest using a LOT of vinegar, as it helps keep the egg together. Salt the water, and wait until just before it starts boiling, and I mean JUST before. Crack the egg, drop it in, and then use a ladle to try to keep the egg together, very gentle moving it in the water. The white should cover the yolk; allow the water to come to a boil, and wait a few minutes for the egg white to completely cook. How far the yolk is done is difficult to tell, and I honestly haven’t figured out that trick yet.
Take the bread and toast it; butter the toast, place the poached egg on it, add salt and pepper to taste (I also add some garlic salt), and enjoy the delicious vinegary tasting poached egg. It’s magnificent, and if you haven’t tried it, I really recommend it- it’s not like any other kind of egg I’ve ever had.
You can cook the yolk to different consistencies- I prefer mine slightly runny, but not completely liquid. I never thought I would eat eggs that seem undercooked, but then, the vinegar’s pretty strong and likely kills anything undesirable.
Well, that’s two blogs in one day- I hope everyone’s enjoyed. I’ll do my best to bring daily updates, but no promises.