I poached an egg with Julia this morning. And it turned out perfect. As far as my poaching skills go that is, I’m sure my poaching doesn’t compare to Julia’s, but with her help I made myself the (best?) poached egg I have ever made.
I ordered a copy of “Master the Art of French Cooking” by, for those of you poor souls who have not hear, Julia Child. I have to admit that the movie Julie & Julia is what first piqued my interest in Julia Child. I love that movie. It is so good. If haven’t seen it, do. My book finally came in the other day, and I voraciously read about bechamel sauces, aspics, and how to properly dice a Shallot while my algebra homework sat next to me, untouched. Oops.
I also read about Julia’s perfectly poached eggs. I have made them many times before, but wanted to try this technique.
It’s not a beauty, but it tasted perfect. Creamy and smooth, with the golden drippy yolk. I’m using too many adjectives, I think. This is what good food does to me.
How to Poach Eggs
from Mastering the art of French Cooking by Julia Child
- Fresh Eggs
- Vinegar (it helps the eggs hold their shape)
- A wooden spatula or spoon
- A skimmer or slotted spoon
Pour 2 inches of water into a pan or skillet and add 1 tablespoon of vinegar per quart of water. Bring to the a simmer.
Break an egg into a small dish, and holding in as close to the water as possible, let it fall in. Immediately and gently push the while over the yolk with a wooden spoon for 2 to 3 seconds. Maintain the water at the barest simmer and proceed with more eggs, if you wish to poach more than one.
After 4 minutes* remove the first egg with the skimmer and test with your finger. The white should be set, the yolk still soft to the touch.
*Mine didn’t take this long.
* * *
Those are the bare bones of the instructions. In the book there are two pages explaining things in detail and emphasizing the need to use fresh eggs, which are essential to a good poached egg. Now go poach yourself an egg!
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