PERFECTLY POACHED EGGS
- Jun 2, 2015
- 2 min read
When in "recipe doubt", I tend to either a) call my Mom b) Google Alice Waters' recipes for advice, or C) see what Julia Child has to say. One of these ladies is usually spot-on. In the case of perfectly poached eggs, Julia wins. I found the recipe below via The Kitchn's website and have been using it regularly. It works. Every. Time.
How To Make Julia Child's Poached Eggs
1. Bring a small pot of water to a boil.
2. Make a hole in the eggshell with the pin or needle (even the post of an earring works (sometimes desperate times call for desperate measures). This will release any air that is in the egg, which could otherwise cause it to crack.
3. Place the whole egg (still in the shell) in the boiling water for exactly 10 seconds. Then, remove the egg from the water, and lower the heat to a simmer.
4. Poach the egg. Once the egg is cool enough to handle (this should take just a few seconds), poach the egg as you normally would, by cracking the egg into gently simmering water. I leave my eggs in the simmering water for 4 minutes. Voila! Examples are below:
Check out Julia vs. Jacques and their two different methods for poaching eggs. She's hilarious. I don't own or use those silver poaching spoons, but I do agree no vinegar is needed. Jacques is also clearly a Master -- but he's more complicated/fancy than I need to get, especially in the morning. I have never used an ice bath -- there hasn't been a need. My poached eggs have gone straight from the pot to the plate.
Eggscellent!
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