Pages
▼
5/23/10
Poached Eggs 101
Until 2 days ago, I had never poached an egg. Like cooking an artichoke, it was a foreign process to me. Then I went to The Buffalo Club, a restaurant in Santa Monica. First of all, if you ever get the chance, go to there. A beautiful outdoor patio, Prohibition-style drinks, fried okra, and delicious mac & cheese are just some of the delightful things about this place. And if for no other reason, go to sample the Parmesan-Crusted Organic Local Farm Egg Salad. It's a poached egg, crusted in panko and Parmesan, and then deep fried. You can't see me, but I'm high fiving the air just thinking about it.
The next morning, with a slight hangover from drinking Bourbon, I decided to try it. Thanks WikiHow, you sure did make it easy! I bet most of you know how to poach an egg, but for virgins like I once was... here are some tips.
1. Bring water to a boil, but then TURN IT DOWN. You want the water just below boiling.
2. Add a dash of white vinegar to the water, and some salt. Helps with the appearance of the egg.
3. Right before you put the egg in, use a slotted spoon and stir the water in a circular motion, creating a whirlpool.
4. Crack egg first in small bowl, then drop it QUICKLY into center of whirlpool.
5. Leave in the water for 90 seconds-2 minutes. Doesn't it look like a jellyfish?
6. Use a slotted spoon to remove egg so that excess water drips out.
Those are my tips. I welcome any other tips you might have. And if you've ever deep fried a poached egg, please share! And by share I mean come over and make it for me.
What a fabulous idea. I wonder what would happen if you poached, coated it, then baked it.
ReplyDeleteWhat a fabulous idea. I wonder what would happen if you poached, coated it, then baked it.
ReplyDeleteHi Siri! Looks great, I am an egg scrambler, not an egg poacher. And sometimes I even mess those up! Anyway, I don't follow many food blogs, so happy to stumble across yours! I will definitely be following, looking forward to more deliciousness!
ReplyDeleteNice post dear...and poached looks gud and nice clicks
ReplyDeleteI love Buffalo Club and this looks awesome! I've never tried poaching an egg either, but it sounds easy enough. I might have to try it next time I drink bourbon as well. ;)
ReplyDeletexo
Valerie
These look delish! Great blog! xoxo
ReplyDelete