Rediscover poached eggs

March 23, 2009


So often I forget that poached eggs are always there to help out when time is short and protein is needed. Whether you eat them on toast, with a salad or use them to top a vegetarian entrée like the curried lentils and rice pictured above, a poached egg can be a meal saver!

I think poached eggs intimidate some home cooks and I wish that weren’t so. They are actually pretty darn easy to make:

1. Fill a pot 3 to 4 inches deep with water.
2. Add 3 tbsp (45 mL) white vinegar to every 4 cups (1L) of water in the pot.
3. Do not add any salt to the water (it breaks down eggwhite).
4. Bring the water to a rolling boil.
5. Break each egg into a ramekin or small bowl.
6. Stir the water so that it is swirling and pour in each egg, adding up to six at one time.
7. Decrease the heat so that the water is just beneath the simmering point.
8. Poach the eggs for about four minutes.
9. Lift out using a slotted spoon. Press lightly with your finger. The eggs are perfect if the whites are firm and the yolks are very soft.
10. Drain on paper towel for a moment before combining with other ingredients.

See how easy that is? When’s the last time you made a poached egg?