Fragile Fare – Mastering a Poached Egg

Fragile Fare

The delicate technique of mastering a poached egg is one that intimidates even the best of cooks, but try our two methods to make perfectly poached eggs every time. Remember, it’s all in the temperature of the water, the timing of the process, and, most importantly, the freshness of the eggs.

Classic Method for Poaching Eggs

1. Bring water and vinegar to a boil over medium-high heat. Reduce heat and simmer. Gently crack eggs into water. You can crack the eggs into a custard cup, then slide them into water.
2.  Cook for 3 to 4 minutes or to desired degree of doneness. You want the yolks to be runny.
3.  Using a slotted spoon, remove egg from simmering water, and drain on paper towels.

Alternative Method for Poaching Eggs

1. Spoon 2 tablespoons boiling water into each of the 12 muffin cups.
2. Crack 1 egg into each muffin cup, and bake at 400° for 8 to 10 minutes or to desired degree of doneness.
3. Using a spoon, gently remove eggs.

Easy Blender Hollandaise

1. Combine egg yolks and lemon juice in the container of a blender.
2. Process for 2 to 3 minutes on HIGH until fluffy and pale. With motor running, gradually add hot melted butter, processing just until combined. Butter needs to be hot to bring the egg yolks to a safe temperature.
3. Add herbs, pulsing to combine.

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