Wednesday, June 22, 2011

Poached Eggs on Toast



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.



Good question.
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!



13 comments:

The Japanese Redneck said...

Of coarse the yellows is my favorite part. I only had poached eggs about a year ago. I luv them now.

The Healthy Gourmet........................ said...

Have you been adding white vinegar to the simmering water? That helps to coagulate the white.

The Café Sucré Farine said...

What a cool idea! I will be trying this one for sure - I have an on and off success with poached eggs so this sounds like it might be "just what the doctor ordered" for my problem! Thanks, Chris

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

lisa is cooking said...

Great idea! I live in fear of poached eggs not forming well, and this looks like a perfect fix.

Becky said...

For even better flavors, I like to use balsamic vinegar instead of white. Of course, you won't get the bright white color this way but it's delicious for eggs benedict and the like.

Joanne said...

Poaching an egg still kind of scares me but I think this recipe is the key to any success at it I'll ever have!

Noelle Ritter said...

Ah the perfect egg yolk. Just the best. Never gets old. The vinegar trick is a good one!

Patsyk said...

I've never poached an egg, I think the process always intimidated me. I had heard about using a ziploc bag to poach eggs, but had wondered the same thing as others it seems. I may have to try this method soon... I do love the yolk in a poached egg with toast to soak it all up - well, that's just perfection.

Marolleke said...

Check this gadget out - only interesting if you poach eggs on a regular basis.
http://www.thekitchn.com/thekitchn/gadgets/poachpod-silicone-egg-poachers-017050

tasteofbeirut said...

I saw a French chef use the plastic wrap technique and it looks like an answer to my prayers so I immediately contacted glad wrap company to see if i could do it. In the meantime, I have had fairly good results poaching an egg in a little water in a custard cup in the microwave. It cook in one minute or so and the effect is that it is poached.

Janice Brunell said...

Dorie Greenspan just posted about poaching eggs in plastic wrap and I say if she says it's ok, it must be so.

Karen said...

I have one of these, but it's aluminum and must be 50 years old but it does the best job of poaching eggs and they *always* come out perfect!
http://www.google.com/products/catalog?hl=en&authuser=0&cp=7&gs_id=42&xhr=t&q=egg+poacher&qe=ZWdnIHBvYQ&qesig=h2Ch_wVJ7fuTopV-wTCejA&pkc=AFgZ2tleMg16oDGsnvIg572Lj7KzwySqUN_y6psNxGD4eB-b9yYUabaY_5q37L-HxysRBI6EAfIBY8xX7GeopG_9ljI7G-CWMg&bav=on.2,or.r_gc.r_pw.&biw=1124&bih=675&um=1&ie=UTF-8&tbm=shop&cid=2942480911491677921&sa=X&ei=MdADTtimH4r2tgPrmImRDg&sqi=2&ved=0CGIQ8wIwAg