In the continuing evolution of sharing what I learn in my cooking journey, today, I share with you on Tuesday’s Cooking Tip – How to Poach an Egg. This is a technique that I have wanted to learn more about and I was inspired by an episode of Brunch at Bobby’s (Flay). Poaching and egg is not so easy as many of you know. There is a lot of technique to it. On the episode of Bobby Flay that I saw he referenced techniques from culinary school. Now I can’t say I executed perfectly, far from it, but I want to share these concepts with you.
- 3 eggs
- 3 tbsp vinegar
Bring a pot water to boil in a pot. I used a low sided pan and probably would like a deeper pan next time. Add the vinegar to the boiling water. Next drop the eggs in to the water gently. After the egg is added, take a spoon and swirl over top of the eggs.
This will help the egg congeal together. Add all of the eggs. The cooking will take 5 – 6 minutes. To prepare for a dish that will be compiled later, immediately take the eggs out and drop in an ice bath.
Keep in the bath for 1 – 2 minutes to stop the cooking. Before you are ready to serve, place back in the water. Before serving on your final dish, remove from the pot and put onto a towel and let it dry.
Serve as you wish and enjoy!