Poached eggs were, until recently, a mystery to me. I was unsure of how to order them (over-easy, over-hard?), and was intimidated at the thought of preparing them. This was all true until last week.
Adam and I went to Costco and for some reason — cholesterol not on the mind — he purchased a huge container of fresh eggs.
I’m not really an egg person, but I do like a good poach every now and then, served over steamed spinach, cherry tomatoes, and feta. And while brunch is over-accessible in New York and neighboring parts, I decided to save money one afternoon by making my very own poached eggs.
I watched several tutorials — finding the Serious Eats one to be most helpful — and quickly poo-pooed the idea of vinegar, saran warp, a spoon-induced whir in the water. Nope. All you need is a pot or deep non-stick pan, a slotted spoon, water, and fresh eggs. Fresh eggs are perhaps the most important element, because the whites will form beautifully with fresh eggs.
The process turned out to be super easy, albeit suspenseful as I waited for the whites to cook fully over the yolk. As the poaches perched up to the surface, I knew they were ready, and waited with anticipation to cut into the oozy yolk.
I captured a Vine video of my perfect poach, and snapped this photo to share.
“I’m not really an egg person.”
I like poached eggs just fine, you see. It’s just that it wouldn’t occur to me to order eggs at a restaurant as a regular dish. I much prefer eggplant, Anush. You know this.