A poached egg is so versatile, and making one should be in every home cook’s skill set. Thinking beyond eggs Benedict, use a poached egg to top braised greens, asparagus, polenta, frisee salad, avocado toast, or a burger hot off the grill. Farm-fresh eggs make the best poached eggs, so take a trip to your local farmer’s market and pick up a dozen or two.
Wolf Gourmet cookware has excellent heat retention and even heat distribution, making the process easier. While poaching an egg is a straightforward process, it may require multiple attempts to master. Take time to practice on a lazy weekend morning and you’ll be poaching to perfection in no time. Here are some confidence-boosting tips:
- Use the freshest eggs possible. Test the freshness by placing an egg in a glass measuring cup of water. If the egg sinks to the bottom and stays on its side, it’s fresh.
- Add a tablespoon of vinegar to the water and heat until barely simmering. Small bubbles will begin forming on the bottom of the pan. If you are unsure, use an instant-read thermometer and aim for 180˚F. It’s important to retain a consistent water temperature throughout the poaching process to prevent overcooking.
- Crack the egg into a small ramekin or cup and gently pour the egg into the water. Remove eggs with a slotted spoon after 3-4 minutes of poaching.
- If you are poaching more than a couple eggs, you can shock the cooked eggs in ice water and keep them in a bowl in the refrigerator until you need them. Reheat by placing eggs in a bowl of warm water.
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