How to lose your poached egg fears

The art of making perfect, round and yummy poached eggs, is not as difficult to master as most believe.

Published: 12th February 2012 07:38 AM  |   Last Updated: 16th May 2012 05:54 PM   |  A+A-

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(Express News Photo)

So what is all that ballyhoo about making a poached egg? Have you actually ever given it a go or are you the kind who plays it safe and only orders in cafes and restaurants? Well to be honest, it wasn’t an easy one. I have tried unsuccessfully umpteen number of times. Wasted dozens of eggs and removed my frustration on the poor egg, blaming it for not turning into that perfect delicate white cloud with a smoldering golden heart. But I never gave up, and as the forces of nature had it, I succeeded. Now here I am sharing with you the perfect way to poach an egg.

To start with let me tell you a little more about it. For those who aren’t familiar with what it is. Poached egg is cooked in water i.e. cooking by gently simmering it. This wonder egg is also great when added to soups, salads and topped on a meal. The possibilities are endless and once you’ve mastered this one, you’ll find yourself making these all the time.

So here’s what you need know and do. The best eggs for poaching are the freshest eggs you can find. If they are more than a week old, the whites thin out. The whites of a fresh egg will gather compactly around the yolk, making a rounder, neater shape.

If you don’t mind the taste of a little white vinegar with your poached eggs, try adding a couple teaspoons of vinegar to the water. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.

 1. Use a non stick pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold the egg you will be poaching.  

2. Break the egg gently in a bowl and keep it ready.

3. If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. The ideal temperature would be around 71º- 82º. As a rule of thumb, bring the water to a boil, then reduce it to a simmer

before cooking.

To obtain the correct temperature, spin the boiling water with a spoon to cool down the water before you drop in the egg. Do not drop the egg into boiling water. This will negatively affect the taste and texture of your eggs. Do not add salt, which would do the opposite and loosen the whites.

4. After you whirl the water with a spoon, gently slip the egg into the center from 1/2-inch above the surface of the water. Let the eggs flow out. The twirling water will help bring it all together . If need with a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat.

5. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook three to five minutes, depending on firmness desired. You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.

6. Remove from water with slotted spoon. Drain well before serving.

7. To serve best-quality poach eggs, the poached eggs should be served as soon as as they are pulled from the water.

Tejsinghani is the writer of AappleMint,

a food, travel and photography blog

HEALTHY EGGS

And if you haven’t already included eggs in your diet, this should convince you to.

1. Eggs keep you feeling full much longer than cereal or toast.

2. Eggs assist weight loss.

3. Eggs are a great source of protein. Whole eggs are one of the most complete sources of protein.

4. Eggs tend to be relatively inexpensive. Compared to other high protein foods such as red meat.

5. Eggs aren’t going to make your cholesterol worse. While it’s true that eggs do contain a significant amount of cholesterol, the old formula of the cholesterol you eat impacting on your blood cholesterol levels, has been disaproven.

6. Eggs help with brain development and memory.

7. Eggs protect your eyesight.

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