Fellow blogger the Onyx Plate asked recently about poached eggs and how good they are.
So I’ll give a full and generous response here.
Poached eggs are truly an art form. They aren’t difficult to make- but mastering them is the true test of one’s culinary skills.
First, I love eggs, in almost any form. Boiled eggs are my least favorite form, though they can be used to make egg salad, which I do enjoy. They can also be used to make deviled eggs.
But why poached eggs?
I had never eaten poached eggs until last March, and I wasn’t totally sure about having a poached egg because in mind, a runny egg meant an uncooked egg. That isn’t the reality of the situation, though, and I’ve eaten many poached eggs, never once actually become sick from them.
The ultimate determinant of a poached egg, for me, is how much vinegar is used in the water. Vinegar is primarily a bonding agent for the eggs, making sure to keep them together. The more vinegar you add, the better tasting the egg is, at least to me.
The concept isn’t ultimately to have the best looking egg at the end, though the aesthetic aspect of food is a concept for a completely differently blog. The concept is that ultimately, you’re going to take your fork and break open the poached egg on a piece of toast and eat the entire dripping mess.
A poached egg basically works like this:
- the poached egg itself
- the butter
- the toast
- the spices
The spices that can be used for a poached egg are typically salt, pepper, and maybe garlic powder. Toast should be made of a thick, crusty bread, and you should slather it with butter. If you can’t get all the butter to melt, don’t worry. The heat from the egg will do the trick.
Another good topping I’ve found is mock hollandaise sauce. Typically I make this by combining
- lemon juice
You can play with the actual amounts of the ingredients there.
Also, if you really like poached eggs, you may want to always be prepare two. I find that I always want two, no matter what.
And now for a semi-funny story.
After I made a poached egg for my friend Caleb (who does not like eggs), he declared it to be delicious.
Thereafter, I received a phone call late one night.
Caleb: “I need help.”
Me: “With what?”
Caleb: “I tried to make a poached egg and it died.”
Me: “It died?“
So then I walked Caleb through the exact steps of making a poached egg, which resulted in success.
He also gained the ability to make prettier poached eggs than I, but he has the distinct advantage of cooking over a gas-lit stove. To read my blog about the preference of gas stoves, you can go here and check it out.
If I can actually find someone to record the video, I’ll do a vlog on the making of poached eggs soon.