— Cowgirl Kitchen —

Poached Eggs

October 27, 2017

 

Poached eggs are my nemesis.  I know that most cooks will say, “What’s the big deal?” But I can’t make  decent poached eggs to save my life.

However, I see no reason to master this skill.  There’s someone in my house that makes the perfect poached egg.  Yes, I’m married to him.  Where this cowboy learned to make the perfect poached egg, I do not know.  I willingly pass the slotted spoon to him.

 

You may ask, “Why do you want a poached egg?” Around my house, I can remember my dad cooking poached eggs on dry toast every morning but Sunday.  He tried to watch his weight because most of his job involved sitting. I think poached eggs on toast was on the weight watchers list of breakfast way back then and maybe it still is. However, my dad used a cheater pan. Which is the same pan I use if forced into attempting this culinary nightmare.

Soft-boiled eggs with or without the toast was also on the list of items you were served when sick.  I had numerous oral surgeries when I was young that burdened me with the notoriously horrible soft food diet. My mother, coming from parents that had an egg ranch, knew eggs to be an excellent source of protein. By the way, she couldn’t make poached eggs either.  I would get the soft-boiled egg that always had at least one piece of shell.  Wasn’t I abused? And my brother, that got his jaw broken and wired shut, also got the extremely soft-boiled egg he could suck through his teeth.  Just writing that made me nauseous.

But there are great recipes that call for a poached egg.  I can make Hollandaise sauce but not poach the eggs, go figure.  It must be a kitchen block.

Instructions with pictures really should help

How about a video on how to poach eggs from Jerry Stone? But he uses vinegar?  My cowboy doesn’t do that.

Here’s three ways to poach one from James Oliver?

Great recipes for using poached eggs

Smoked Salmon Eggs Benedict

INGREDIENTS

  • 2 English muffins, split
  • 1 large avocado, sliced
  • 2 tbsp fresh dill
  • 1 tbsp capers
  • heirloom tomatoes, for serving
  • 4 large eggs
  • 1 tbsp white vinegar
  • 3 ounces smoked salmon
  • For Hollandaise Sauce:
  • 4 egg yolks
  • 1 tbsp fresh lemon juice
  • salt and black pepper
  • 1/2 cup butter, melted

INSTRUCTIONS

  1. Prepare all the ingredients necessary first: unpackage the smoked salmon, slice avocado, chop fresh dill.
  2. Prepare the Hollandaise sauce. Fill a saucepan with a bit of water, low enough that mixing bowl will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt and freshly ground black pepper. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowing begin pouring in the melted butter, a tablespoon at a time; this process will take a few minutes.
  3. Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.
  4. Preheat a large frying pan and melted 1 tablespoon of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides.
  5. Poach the eggs last. Bring a saucepan of water to low simmer and add the vinegar and season the water with salt. Break one egg at a time into a small ramekin. Swirl the simmering water in one direction, then drop the egg into the center. If saucepan is large enough, cook multiple eggs at a time. Eggs will cook for 2 1/2 to 3 minutes. Test the egg for doneness by lifting it out of the water with a slotted spoon – the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water.
  6. To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk.