August 22, 2011

Poached Egg - The Holy Grail of Eggdom

Poached Egg - The Holy Grail of Eggdom

Poached Egg recipe
By Published: 2011-08-22
The debate on the methods for achieving the perfect poached egg were overwhelming the first time we decided to try making poached egg for ourselves.  We tried various methods that were vouched for including some rather exotic methods (such as cling film wrapped egg, which did not work but ended up giving us an endless laugh at the final strange looking product).  In the end nothing really worked and we gave up for a time the search for the holy grail of eggdom.

Poached Egg
First Attempt
And then one recent sunny morning as we were rustling up something to eat, the idea came: why not try poached egg?  It had been a long while since our failed attempts, so we started with a clean slate.  Not really thinking too hard, not really trying too hard either, we boiled the water and poached an egg.  The first attempt was really close.  And then one more egg in and...it came out perfect! We sat around the table where the lovely, perfectly poached egg lay gently upon toasted bread, stunned into a long admiring silence.

What we discovered that day to our stomach's delight was that, as with all spiritual quests, the path to eggdom lies within your heart and not your head.  Or as quoted from the Tao Te Ching:  'When spring comes the grass grows by itself.'

Poached Egg Recipe

Ingredients

1 egg (organic eggs taste best)
1 tsp vinegar (any kind)
sea salt to taste
pepper, freshly ground, to taste
1 slice Toast

Directions:

Bring a good amount of water to boil in a pot.  We used a small pot.  Add vinegar.  Once boiling, lower to a simmer.  Swirl water with utensil until a small quiet vortex forms in the middle.  Bring the egg close to surface and crack the egg directly into the vortex.  Cook the egg for a minute and a half to two minutes, depending on the egg size (we had a small egg and it took between a minute to a minute half).  Do not disturb the egg during this time.  Take out with a slotted spoon, letting the water drain for a bit and then gently place onto your already prepared toast.  Add salt and pepper, admire and then eat!

More eggy recipes at The Hong Kong Cookery:
chinese tea eggsChinese Tea Eggs - The Egg as Art 茶葉蛋 

chinese steamed egg custardChinese Steamed Egg Custard 蒸蛋 

natural dye easter eggsEaster Egg Natural Dye
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