Honestly, you shouldn’t be allowed to leave home not knowing this critical life skill. But, alas, some do. And then you email me. And so I post a little guide…
how I poach an egg…
- Fill a shallow pan (a small frying pan that has a lid) with water. Bring to boil.
- Add a dash of white or rice vinegar – it helps the egg whites to congeal. Don’t worry if you don’t have any.
- One at a time, break the eggs into a teacup, then tip from cup into the water. Do a few eggs at a time if you like.
- Turn off the heat immediately and cover tightly. Leave 3-4 minutes.
- Remove with a slotted spoon.
BONUS TIP: You can poach eggs a few days ahead and store in a bowl of cold water in the fridge! They’ll keep several days.
put a poached egg on top…
This little parcels of goodness are designed to plop ontop of a meal that is otherwise a little lacklustre/lacking in protein/lacking in goobiness
- Using the hot egg water after you’ve removed the eggs, steam up some frozen peas and chopped zucchini. Place in a bowl with a tin of tuna, some shallots (green onions) or red onion finely chopped and capers, eggs on top.
- While the eggs are poaching saute some garlic and silverbeet (that perhaps you’ve already presteamed and frozen). Toss in some parmesan. Put in bowl, eggs on top.
- Made some bubble and squeak? Or corn fritters? A bit dry and blah? Add a poachie and things are smoother and comfortingly goobier in an instant
- A big chickpea stew is made “meatier” with a poachie in the mix
- I like this idea: cook the egg in the tomato-ey sauce. The New York Times did this recently with a curried tomato sauce. I like the idea of doing it in a basic sauce:
eggs poached in tomato Sauce
1/2 cup tomato sauce – make it in advance and store in the freezer…the New York Times has recipes made with fresh or canned tomatoes. I make mine with chilli. Or simply use pasta sauce from the night before…or even a soup!
A sprinkle of herbs, maybe some cut olives and some extra Tabasco or paprika
1. Heat the sauce in a small omelet pan with the herbs etc.
2. Poach the eggs, as above, tipping them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set. Sprinkle with cheese.
3. Carefully ladle into a bowl.
What do you do with poached eggs? Any tips and tricks you’d like to share?