Wednesday, March 11, 2009

Poached Eggs and Guests

Going back to my old cooking blog for a minute on this one:

I've been obsessed with different styles of eggs lately. Making them hard boiled, fried, over-easy, etc etc. When I looked into poached eggs though, it got a little challenging.

The idea of poaching eggs involves dropping an egg into ALMOST boiling water. The best way to do this is bringing water to a boil, then turning it down and stirring it until there are no bubbles.

Crack each egg and keep them in a small container, like a ramekin. (I used a 1/3 c measuring cup.) You want something big enough to contain the egg, but small enough to dip under the water in your pot. Now, this is the hard part:

Dip each cup under the hot water and let the egg flow out. If you're skilled, you can use a spoon to push the whites around the yolk. Make sure each egg is contained and not touching another, or they will stick.

Cover the pot and let it sit for about 3-5 minutes. Pull the eggs out with a slotted spoon and you're finished! This is probably the best and healthiest way to cook eggs, as it involves no pan-frying and is very fast.

On another note, Laz and Grub visited for two days. We ate some sushi at Yummy Village, ate falafel in Williamsburg, and just walked around Manhattan and Brooklyn. Turns out the bartender at Bushwick Country Club is from Scranton, so we got a round of shots. Living in NEPA for all that time really pays off, I guess.

Okay, much to do today. Freelancing can get distracting.

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