Yes, it's true. I'm blogging about how to poach an egg. It's also true that, until recently, I didn't know exactly how to poach an egg. I knew it involved breaking eggs into water, but I didn't know when to put them in (e.g., at boiling or before?) or how long to leave them in there. You can also use one of those egg poaching pans, but I don't have one and I'm happy to do with one less thing in the kitchen.
So I Googled egg poaching and found this handy website, Mr. Breakfast. Huh. His website is a little more fancy pants than when I was last there. Good for him.
So here's his answer to the question, How do I poach an egg? I do pretty much what he does, except I don't bother breaking the eggs into a coffee cup (or small bowl) first. He does this for two reasons:
- in case the yolk breaks and
- in case of a bad egg.
I just take my chances and break them straight into the pot.
Here they are, floating around in the hot water:
Draining on a paper towel:
Sitting on toast, waiting to get snarfed down:
Timing:
- runny (yum!) - 2 minutes
- medium firm - 3 minutes
- firm - 4 minutes
These first poached eggs were very plain. I usually don't butter my toast because I usually have fried or scrambled eggs that have some butter in them. But poached eggs don't have anything, unless you have some seasoning to the water or on them after poaching, and that doesn't do much for your toast. So, personally, I like a little something on my toast with poached eggs. I suppose it's healthier without the butter, but a) butter is super delicious; b) you can get away with just a tsp.; c) you only live once; and d) butter is super delicious.
Now, make your poached eggs with fresh-from-your-backyard-hens'-eggs and you're talking super duper delicious!
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