Welcome to today’s episode of, “I Love Eggs”. I seriously have a passion for eggs. Whether they’re baked, fried, poached, hard boiled, stuffed, or scrambled you can basically count me in…too much of a Forrest Gump analogy?
The recipe I’m sharing with you today is for the ever so lovely, poached eggs. Now, I’ve learned the hard way that there is an art to poached eggs and I have to be honest, it was something that I struggled with for quite awhile. Once I had enrolled in cooking school, this was one of the things that I was eager (and oh so ready) to master. Your first “good” poached egg is such an accomplishment, and I hope my tips below will help you nail this in only a few tries.
A few things to know:
1. Young, fresh eggs are great for poaching. The “older” the egg is, the more it will separate in the simmering water.
2. Your water is simmering when you can just see slight volcanic like activity on the bottom of the pan.
3. If you’re making poached eggs for a brunch or breakfast gathering, just shock the eggs in ice water and reheat in simmering water when you’re ready to serve.
4. Vinegar in the water will help the egg set faster, very helpful if you’re eggs aren’t super fresh.
- 2 fresh eggs
- Kosher Salt
- Fresh Ground Black Pepper
- 2 whole english muffins
- ½ an avocado, mashed
- ½ a tomato, sliced
- ½ cup arugula
- Add about 5-6 inches of water to a saucepan, bring to a simmer over medium heat.
- Meanwhile, crack your egg in a separate small dish.
- When the water is simmering, give the water a slight stir with a spoon and gently add the eggs, one at a time if doing multiple. Once the egg white has fully coagulated and the yolk had just set, you’re ready to take out of the water with a slotted spoon -- this takes just a few minutes.
- To clean the edges, simply trim away any ragged egg whites with a paring knife and add the poached egg an english muffin half that is topped with avocado, tomato and arugula. Garnish with salt and pepper.