Easy, No Fail, Poached Eggs

Inspiration: Julia Child's recipe - the best!

Poached Eggs: makes 4

4 very fresh, large eggs
salt and pepper

I have just recently discovered Julia Child's technique for cooking the perfect poached egg and I have to admit it is amazing. Much easier than what I have traditionally done (swirling water and vinegar) and it allows you to cook many eggs at one time in one pot. This method helps the whites adhere to the yolks to form a nice uniform shape.

How to make them:

Start by piercing a small hole in the tip of the egg (either end will work) with a safety pin. This is very easy to do and relieves the pressure so the egg does not crack when it is immersed in boiling water.

Bring a pot of water (enough to cover 4 eggs) to a rolling boil. Gently place the eggs in the water and cook for 20 seconds. Remove and allow to cool for about one minute so you can handle them.

Lower the heat on the water until the water reaches a low boil or simmer. Crack the eggs into a ramekin one at a time and lower gently into the simmering water. Play with the heat of the burner to maintain the simmer in order to cook the eggs (adding the eggs will lower the temperature of the water). Cook each egg for 2 - 3 minutes and remove with a slotted spoon onto a clean dish cloth. Season with salt an pepper.

The eggs can be made ahead and gently lowered back into hot water to heat when you are ready to serve. Just repeat the dish towel process to remove excess water.

Enjoy!

Comments

Tourtière du Québec (French Canadian Meat Pie)

One of my fondest food memories is of my mother preparing 10 tourtières at one time in the evening after dinner as she got ready for the upcoming festivities. For French Canadians, this is the time of year when we prepare the Tourtière that will be eaten during the Holidays.

Blanched Garlic

I t seems that the subject of blanching garlic has come up recently for me several times and I have been recommending what I learned in cooking school for this process, i.e. bringing the peeled cloves to boiling, in water, up to 3 times (cover cloves with water, bring to a boil, strain and repeat 2 more times). Each time the cloves are boiled, their flavour will mellow. I blanch garlic in order to remove the bitterness and potent bite of it when it is raw. This is especially useful in recipes like gaspacho, hummus, aioli, as I find the taste of raw garlic tends to overpower the more delicate flavours of the other ingredients. This is really a question of preference and if you like garlic, then by all means, go ahead and use it raw to your hearts content. For me, garlic is good but in small doses and I find myself now using blanched or pickled garlic scapes from Québec (fleur d'ail) more and more in many recipes that call for regular garlic....

Nutella Stuffed Deep Dish Chocolate Chip Cookie

Inspiration: Thanks to Little Spice Jar for this one! When a family member loves Nutella and it's their birthday and the universe puts a picture of this fabulous recipe on your Pinterest feed, you really have to go with it! Turns out this was a great hit and really easy to make. Check out this fabulous recipe for a giant Nutella Stuffed Deep Dish Chocolate Chip Cookie at Little Spice Jar ! Great alternative to a birthday cake and so very good.

EpiCurious Generations

Search This Blog