A Cook’s Education (The Food Lab): Perfect Poached Eggs
A Cook’s Education (The Food Lab): Perfect Poached Eggs
by Razumikhinisbae
1 Comment
Razumikhinisbae
The last time I ate poached eggs with any regularity was in 2019 when I lived with my mother-in-law and she would make me one for breakfast a few mornings a week. I think I made one or two that summer in a tiny little saucepan with a dash of vinegar.
This method required a full 3 quarts of water and no vinegar, but giving Kenji’s way a try is the whole point of this experiment. I have to say that I’m impressed. I got nervous as the white of the first egg kinda fused in the little strainer I used to lower the egg into the water (as per the instructions) but as you can see, there was enough white left to form a perfect little white globe of goodness. I didn’t meticulously time the four minutes, rather I just looked at the clock and did a rough timing that way.
As far as taste goes, they were delicious. The yolks were the perfect amount of runny with even a little jamminess in part of the yolk. In total, just like with the hardboiled eggs, I think I’ve found my method.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
1 Comment
The last time I ate poached eggs with any regularity was in 2019 when I lived with my mother-in-law and she would make me one for breakfast a few mornings a week. I think I made one or two that summer in a tiny little saucepan with a dash of vinegar.
This method required a full 3 quarts of water and no vinegar, but giving Kenji’s way a try is the whole point of this experiment. I have to say that I’m impressed. I got nervous as the white of the first egg kinda fused in the little strainer I used to lower the egg into the water (as per the instructions) but as you can see, there was enough white left to form a perfect little white globe of goodness. I didn’t meticulously time the four minutes, rather I just looked at the clock and did a rough timing that way.
As far as taste goes, they were delicious. The yolks were the perfect amount of runny with even a little jamminess in part of the yolk. In total, just like with the hardboiled eggs, I think I’ve found my method.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.