The Perfect Poach

Page 70

| Course Type: Breakfast/Brunch

(1 review)

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Tags: easy vinegar

Recipe Review

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!

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Comments

southerncooker - 30th June 2012
Thanks so much for sharing this. The egg looks wonderful.

Queezle_Sister - 1st July 2012
Thanks Southerncooker!
This is a really neat trick. I'm amazed at how many simple little tricks there are to learn about cooking!

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