For this next technique I have consulted my personal teacher’s
cookbook, ‘Mastering The Art of French
Cooking’ by Julia Child on how to perfectly poach an egg.
‘A poached egg is one
that has been dropped without its shell into a pan of barely simmering liquid
and cooked for about 4 minutes until the white is set but the yolk remains liquid.
It should be oval in shape and the white completely masks the yolk.’ –
Julia Child
I wouldn’t recommend attempting this free-floating
traditional egg poaching method for the inexperienced and fragile of heart. It
is rated as being the most difficult cooking technique. It takes allot of trial
and error but the end result is nothing less than magical, in presentation and
taste. If you think you got what it takes then try a poached egg next time
instead of a fried greasy one.
It is very important that your eggs are fresh. Don’t try and
cut corners and use your month old stale eggs. Trust me you will fail miserably
and end up with mess.
How to Poach an Egg by Julia Child
To transfer the egg from the shell to the water you can
either break it directly into the water or break it into a saucer, tilt the
saucer directly over the water, and slip the egg in.
1. Pour 4-5 cm of water into a 20 to 25 cm skillet and add one
tablespoon of vinegar per litre of water. Bring to a simmer. Vinegar will help
the egg hold its shape.
2. Break the egg and holding it as closely over the water as
possible, let it fall in. Immediately and gently push the white over the yolk with
wooden spoon for 2 – 3 seconds. Maintain the water at the barest simmer and
proceed with the other eggs in the same manner.
After 4 minutes, remove the egg with a skimmer and test with
your vinegar. The white should be set and the yolk soft to the touch. Place the egg in cold water. This will wash
off the vinegar and stop the cooking process.
3. To reheat place the cold poached eggs in salted hot water
for about half a minute to heat them through. Remove with a slotted spoon and serve.
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