Bon Appetit
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Queezle_Sister from Salt Lake City, UT
Thomas Keller gives an interesting approach to the poached egg, and the result is egg perfection.
I recently changed up my morning routine - a poached egg in place of my usual easy-over. I knew about putting the egg into a bowl first, and I knew that swirling the water helped the egg to stay intact, but still I got a mess of egg white strands, and sometimes over-cooked it.
Here, you break your egg into a ramekin with vinegar, and allow it to sit for five minutes. Then you get the water vortex swirling, dump it in, and measure 2 minutes once the water returns to a boil.
I was astounded - no flyaway egg white strands, and it actually was still in the shape of an egg! And the 2 minute timing - perfect (if, like me, you adore runny yolks).
This egg was only a couple hours old - and it tasted amazing. And are you wondering -- did I taste vinegar? Nope. Just pure egg yum. This is also reproducible, I've done it several times. Each time - great shape stability.
Now go cook your egg!
(edited 28th June 2012) (2) comment (1) useful
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