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tipstools tips 2008 04 how to poach eggs
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Silky set whites, runny yolks—this method makes poached eggs easy.
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Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
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Because they are cooked in water, with no oil or other fat added, poached eggs are a healthful alternative to eggs cooked by many other methods. But their true appeal is in their texture, the ideal being a still-runny yolk surrounded by a just-set white. Their no-fat cooking method also suggests that the eggs might benefit from being served with a rich, flavorful Hollandaise Sauce (see page 96), as in eggs benedict. But they are also delicious on a slice of toast, which soaks up the yolk. A bit of practice is required to prevent the egg white from dispersing into the water, causing the edges to become frayed. Some cooks prefer to add a drop of white vinegar to the water to help the white coagulate; others swirl the water vigorously to create a whirlpool (technically a vortex, which traps the egg inside) just before sliding in the egg. Generally, though, you should not have a problem if you heed these suggestions: Use very fresh eggs; keep the water at a bare simmer (it should hardly move); gently slide the broken egg into the water; and spoon the edges of the whites over the egg as soon as it is in the pan.
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You can poach the eggs a few hours before composing the salad. Immediately place them in an ice-water bath to stop the cooking, then keep in a bowl of cool water (it should just reach the tops of the eggs). Reheat briefly in a pan of barely simmering water.
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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
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"Sirs: You delight us!" writes Helen Gwyer of Norwalk, Connecticut. "Our Salem ancestors would certainly have burned you as bewitchers of our mental and physical being. But will you tell us how to poach an egg? For years I have tried to achieve the smooth, symmetrical perfection that any French kitchen can turn out with ease.
"Will we ever again sit at a little table on the sidewalk at Rumpelmayer's in Menton for petit déjeuner — a poached egg, pâté de foie gras in soft finger rolls, and hot chocolate?
"So many recipes call for poached eggs, but can you poach one?"
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Perfect your poach with these great-anytime recipes.
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This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.
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When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
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The secret to light, fluffy scrambled eggs is to cook them over moderate heat and to move them fairly constantly; this will ensure that the eggs do not take on any color. Also, cook the eggs just until they form plump, soft curds with no more runny parts in the pan (the curds should appear slightly wet, not dry) and immediately remove them from pan, as they will continue cooking.
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Read this before you crack!
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From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
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No matter what you call it, a fried egg in a piece of toast is one of our favorite breakfasts. This step-by-step tutorial shows you how to get it right.
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Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
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Baked or shirred (pronounced “sheared”) eggs have been around forever. In this recipe, baking eggs over a little sautéed spinach with some feta cheese and a shaving of nutmeg creates a dish that looks and tastes beautiful. Just the sight of these eggs nestled in colorful ramekins is enough to bring even the most reluctant eater back to the table. To further enhance the yum factor, serve topped with Basil Lemon Drizzle (page 177).
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A crunchy crust gives way to the tender egg inside, and the crumbs soak up the velvety yolk.
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We obsessed over all the details so you don’t have to.
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Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.
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We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg. This is part of BA's Best, a collection of our essential recipes.
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Want to make eggs ahead of time? Bake them in a sheet pan, slice and chill for up to three days, and serve in breakfast sandwiches, wraps, quesadillas, and more.
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Here's a great way to blow eggs that is efficient, sanitary, and creates no mess.
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Unlike when poached, eggs that are fried are intended to brown ever so slightly, with a hint of a crust around the edges that contrasts wonderfully with the soft, runny yolk. That’s the hallmark of eggs prepared “sunny side up.” When a fresh egg is cracked into a skillet, the thickest part of the egg white clings around the yolk. To ensure that the white sets throughout, you need to break the thick albumen sac, and distribute the whites evenly. Fried eggs are often served on toast or as a component of a heartier breakfast dish such as Huevos Rancheros.
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The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.
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