Egg poached by YouTube

Chicago TribuneMay 28, 2014 

A poached egg topping smoked salmon Benedict is a showstopper but achieving the perfect poached egg takes practice.


Julia Child offered to teach me to poach an egg. And I declined. I had my reasons; I was in labor. But I regret the opportunity missed.

I know how it’s supposed to work: the steaming water, the splash of vinegar, the swirling vortex. Nonetheless, I end up with something that looks like a supernova, surrounded by nebulae. A mess.

When Mother’s Day came around last year, I daydreamed of smoked salmon Benedict smothered in hollandaise and achieve a nightmare of egg strands.

So this year, I decided to try something different: Learn. I opened a big reference book and peered at it anxiously while my teens rolled their eyes. They sighed: Try YouTube.

There I found a new technique, involving a fine mesh strainer. Which worked. The strainer drains off pre-straggle. And it makes egg handling easy.

That’s the thing about motherhood: It’s always an education.

Poached Egg  •  1 very fresh egg

 •  1 tablespoon vinegar (white, wine or cider: all delicious)

Fill a large saucepan with water. Add vinegar. Bring to a boil. Lower to a simmer. Lower to less than a simmer: Tiny bubbles will be visible on the bottom of the pan, but none will break the surface of the water.

Set a fine-mesh sieve over a bowl. Crack in the egg. Gently rock the sieve back and forth - some white may seep through.

Lower the sieve into the water. Rock the sieve back and forth a couple of times. Tip out egg; remove sieve. Let egg poach 4 minutes, turning once with a soft spatula.

Use a slotted spoon to scoop out egg. Set on a clean kitchen towel to dry, briefly. Serve at once or hold in a bowl of warm water up to 30 minutes.

Serve on a buttered English muffin half, perhaps with a strip of smoked salmon underneath and a spoonful of hollandaise on top.

Prep: 10 minutes / Cook: 4 minutes Yield: Makes 1 serving

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