Kitchen Basics: The Easy Poached Egg Because It's Not Poached But Still Tastes Like It And You Will Thank Me For This
Thursday, October 21, 2010
But poaching scares the ever-loving shit out of everyone. It did me for the longest time.
I tried it. I did the water with the vinegar and cracking the eggs into a small bowl and gently sliding them into barely simmering water. It never worked. It didn't work for 5 years. I bought poaching devices, bullshit guaranteed kitchen helpers that now serve as a device to throw at The Hubsters if he ever pisses me off. Thankfully, that's rare.
But what do I do when I'm seriously craving Eggs Benedict? Go out and pay $30 at my nearest restaurant for a version that still uses powdered Hollandaise? No thank you.
Instead, I make a soft boiled egg.
My grandma used to make me these as a kid all the time. They were great! She'd carefully remove the top part of the shell only, place the egg in the most adorable white egg pedestal ever, and then give me the spoon to dive right in. Then a couple of years ago I figured this is practically the same damn thing as a poached egg, but without all that inane hassle to make! Voila! Eggs Benedict on Saturday anyone??
My technique can't be easier. Try it. The hardest part is peeling the egg. That's it. And the egg stays warm and toasty until you're ready to use it. I love it on toast, on an English muffing with some Canadian bacon and a little chive (admittedly I'm not a huge fan of Hollandaise as a general rule), and it's awesome broke right atop a crispy crabcake!
Soft Boiled Egg
Place the egg in a pot or small container for boiling. Cover with cold water until the water just covers the egg. Set on a high heat and bring up to a boil. Boil the egg for exactly 1 minute. After 1 minute, turn the heat completely off and let the egg sit in the water for another minute. Run the egg under cold water to make it cool enough to handle. Very gently crack the egg's shell and remove it. You now have a mock-poached egg. Serve immediately.