1 hour ago
Wednesday, June 22, 2011
The incredible edible egg is back.
Why does my poached egg always fall apart in the water?
I think I have found the perfect way to poach an egg.
Pam poaches her eggs in custard cups, so you get a neat little perfectly round package.
A few years back I showed a trick to poaching eggs, by wrapping an egg in a little plastic wrap package and lowering it into the water, but I received many emails asking if it was safe to put Saran wrap in boiling water.
I thought about it, and decided I didn't like that idea either.
Let's try it this way instead.
Spray a ramekin or custard cup with cooking spray.
Crack your egg in the ramekin and carefully lower it into a pot of boiling water w/ a tablespoon of vinegar added to the water. The vinegar helps to coagulate the egg white and keep the color nice and white.
Simmer the ramekin for about 4 minutes. If the egg tries to escape the ramekin, slowly coax it back it in with a spoon. Spoon the little round package out and plop it on a piece of buttered whole wheat toast. Season w/ salt & pepper.
Breakfast is served. A nice little round poached egg.
See, you can teach an old dog new tricks! Thanks Pam!