How to Poach an Egg {Egg Cookery 101}

May 25, 2016 Plate Fete

It's time for another installment of Egg Cookery 101. Let's talk about poaching.

I remember vividly the first time I poached an egg. It was late on a June evening, and the smell of Summer lay upon my skin as I placed two pots of water on the stove; one to boil and one to simmer. A big boil of linguine lavished with rich, fruity olive oil was the bed for my very first poached egg, and it was delightful.

The bright yellow yolk puddled down over the many strands of pasta, coating them in its custardy richness.

Even the most seasoned of egg-preparers seem to approach the process of poaching with some degree of trepidation. This is a true pity because, in my mind, there exists no other egg preparation that so easily transitions from breakfast to dinner. Whether they are stabbed with a fork and laid atop buttered toast, or cradled by a nest of pasta, poached eggs are a true delicacy - one that no amount of unfounded fear should steal from us.

Of course, your fears may not be entirely unfounded. Perhaps many of us stay away because we cringe at the thought of our lovely whites feathering out into several hundred tiny threads, or of overcooking that custard-like yolk and being left with nothing but a very unattractive overdone egg. Thankfully, these fates are easily avoided.

I would suggest that poaching an egg is just as simple as frying one, once you have learned to arm yourself with the appropriate precautions.

The first thing to consider is the water. You will want to season your water with salt, for flavor, and a splash of vinegar to help out in the prevention of that nasty "feathering" we just touched on. The acid of the vinegar will, because of science magic, help the white coagulate.

Next, your attention should be turned to the egg itself. Place each egg in a small bowl or ramekin before poaching. You do not want to crack the egg directly into the simmering water because it will be much more likely to spread, forming a big, stringy mess. It's really not a good look, so please, just use the ramekin.

Once your water has reached a simmer, take a large spoon and begin stirring the water in a circular motion to form a whirlpool in the center of the pot. Quickly remove the spoon and, while the water is still spinning, gently drop the egg into the center of the whirlpool. Turn off the heat, cover the pan, and allow the egg to cook untouched for 3-4 minutes.

I like to begin with three minutes, but if you have an extra large egg, you may wish to go for four. If you are a bit unsure, just uncover the pan after three minutes, and if the white is set but still slightly jiggly, you are good to go. If it still looks a bit cloudy, recover and let it sit for an additional minute.

Now would be a good time to pop several slices of sourdough into the toaster.

In a matter of minutes, you will have poached your first egg.

Congratulations, and welcome to a whole new world of deliciousness.

Sincerely,

Pedantic Foodie

Poached Eggs

recipe adapted slightly from Alton Brown

- 1 egg (fresh is best!)

- 1 teaspoon kosher salt

- 2 teaspoons white vinegar

Crack egg into a small bowl or ramekin.

Fill a 1.5 quart saucepan or saucier with about two inches of water. Add vinegar and kosher salt and place over medium heat; bring to a light simmer.

Use a large spoon to swirl the water in a circular motion, creating a whirlpool. Once the water is spinning on its own, drop the egg into the center of the whirlpool.

Turn off the heat and cover the saucepan for 3-4 minutes. The white should be delicate, but firm. If the color is still somewhat cloudy, let it cook for the extra minute.

Serve over toast, pasta, or sliced and toasted English muffins. Enjoy!

Cook’s Note: I like to poach my eggs one at a time. However, if you would like to poach multiple eggs at a time, use a large saucier pan forgo the whirlpool method. Just gently slip each egg out of its ramekin and into the water. Allow each egg a few seconds to set before adding the next.

How to Scramble Eggs {Egg Cookery 101}

April 15, 2016 Plate Fete

It’s time for installment No. 2 of Egg Cookery 101, and it seemed to me that the next preparation to tackle was incontestable.

The scrambled egg.

There are many ways to scramble an egg, and no doubt, many of them produce satisfactory results. But, for my favorite scrambled egg there is only one path to triumph, and this is it.

Narcissistic? Perhaps, but I am not claiming that my permutation of the humble scrambled egg is the best. After all, there is no question that many a fine egg has been scrambled in a myriad of ways differing from my personal method. Therefore, I claim only that it is my favorite method, and I would wager it will soon be yours as well.

So yes, it’s kind of the best.

Step One: The eggs.

Fresh and cracked.

The second step requires a bit more consideration.

As a rule, I never whisk eggs with an actual whisk, and that is because I believe they tend to over-mix the eggs. Several good mixes with a fork is all you need. We are really just trying to break up the yolks and whites. We do not want to achieve homogenization here.

Step Three: Cream; one heavy splash.

Step Four: Salt; lightly sprinkled.

The one factor I consider to be completely uncompromisable is the heat. It must be medium. High heat is for boiling water, not for creating a something light and airy. If your stovetop tends to run a little hot, turn the heat down a bit more. There should be no browning happening in the egg pan.

I always let my butter melt completely and add my eggs only when it has begun to bubble. Then, I allow the eggs to sit for one minute before I touch them. Yes, one whole minute. Set your timer. This gives the eggs a chance to cook roughly one-half of the way.

After the minute has passed, take a spoon or spatula, and gently fold the eggs over themselves and gently break them up so that all areas cook evenly. Do not beat them, just gently move them around until they are just about to where you like them,* and remove the pan from the heat. Taking the eggs off of the heat a bit prematurely is essential, as they will always set a bit more after you get them on your plate.

*For me, this only takes one minute or just under.

There you have it. My favorite scrambled egg, that I hope will soon become yours.

This concludes lesson two of Egg Cookery 101, a class taught by someone classically trained over many hours of half-awake breakfast preparation. Super fancy.

Sincerely,

Pedantic Foodie

How to Boil Eggs {Egg Cookery 101}

March 26, 2016 Plate Fete

For some time now, I have been meaning to dedicate some space on this little corner of the internet to eggs. That time has finally come.

Eggs are very dear to my heart. After all, their complex structures and perfect ratio of fat and proteins makes possible many a beloved treat. Mousses, meringues, custards, sponge cakes, and, my very favorite - angel food cakes, would all cease to exist as we know them without the power of the egg.

In fact, I would dare to say that eggs are one of the most versatile and essential of all foods. Vegans will hate me for that, but just look around this site…that would not exactly be a recent development.

Eggs, as special and unique as they are, have suffered much abuse. Dieters looking for high- protein/zero-fat breakfast options have fueled a culture that is not only willing, but happy to buy pre-separated egg whites in cartons. This makes me cry, it really does. Do not do that. If you need help separating your eggs, see this post. You can do it!

I caught my mom with a carton in her fridge and well, it’s a good thing I love her so much.

Even many of those who buy their eggs in the shell, still see egg cookery as something so simple that technique is tossed aside. Mass pans of eggs are left to become rubbery, browned, flavorless heaps, with no relation to the tender charm of perfectly scrambled, custard-like eggs. But, this does not have to be the case, proper egg cookery is possible, and with a few simple tools, we can all enjoy a perfectly cooked egg every morning.

That's why, over the next few weeks, I'll be sharing some helpful tips that I have learned through my personal study and kitchen adventures to help us all improve our egg game a bit.

Since most of our kitchen counters are already covered in dozens of eggs about to be boiled and plopped into neon concoctions (P.S. I miss pastel eggs), it seemed appropriate to start with the boiled egg. Though this may seem like the simplest of all egg preparations, here are a few tips that will help you to achieve stellar eggs every time.

To begin, fill a three quart pan 2/3 deep with water. Place the pan over high heat and bring the water to a rolling boil. Use a large spoon to gently drop each egg into the water and set the timer.

Now, you have to make a choice. I love boiled eggs, but I enjoy them differently depending on my mood or purpose. If I am eating my egg with toast, I go for a 7 minute egg because I am addicted to dipping the tips of buttery toast into a rich, undercooked yolk. However, if I am eating the egg on my way out the door with just a sprinkling of salt, I’ll often go with 9 minutes. For chopped salads, a 10 minute egg is the ticket.

Because that is far too much to remember at 7:43am, I've created a simple chart for reference.

Notice that I start this chart at 7 minutes. That is because, in my experience, eggs cooked for less than seven minutes tend to result in slimy, undercooked whites and I just can’t go there. However, if you like eating slimly eggs, you can certainly make a four minute egg, just don’t make me watch.

I should mention that these descriptions are also based on eggs that are served and eaten just after being cooked. As visible in these pictures, as the eggs sit, even the runny yolks will firm up. So, if you are planning on boiling your eggs in advance, you will have to sacrifice that runny yolk, as it will just set up as it cools. The texture of an undercooked, but firm yolk leaves a lot to be desired.

Generally, unless my eggs are going on a salad or I am wanting a firm texture all around, I boil my eggs as I want to eat them. It gives me more control over the texture, and I generally prefer boiled eggs warm anyways. In fact, if you think you do not like boiled eggs but have only ever had them cold, you should try a straight-from-the-water boiled egg, it may just change your mind. The flavor is much richer when the egg is still warm.

As soon as your timer is up, remove the eggs from the heat and immediately drop into a bowl of cold water. This will stop the cooking process and it will also make the eggs easier to peel because all those tiny bits of shell will easily be washed away. In my experience, the longer you let the eggs sit, the harder the peeling process becomes.

Also, the variation in color is due to the fact that I was using fresh eggs from a variety of chickens, and is not related to the cook time. Lastly, always remember to use fresh eggs from a source you trust, especially if you plan on consuming them undercooked.