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!
Next up:
- Poached Eggs on Toast with Bacon and Sprouts
- Review of Spaghetti Jim’s Grand Traverse Pasta Works in Traverse City
Lovely!
Thank you! :)
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Julia is welcome in my kitchen anytime :) Bon Appetit!
At least you are using your Julia Child cook book! Good for you!
This s a lovely post, Liv! Its funny, but Aunt Eva, Hannah and I went to the CIM (culinary institute of michgan) ….where Hannah goes to school…..had lunch there. I had a poached egg on top of my steak and we were all talking about poached eggs and how to make them. Next time you come down here we HAVE to go to the CIM…you’ll love it! So neat you’re getting into Julia Child….just watched the movie again. this kind of cooking is a lost art and is well worth drawing from. The French sure knew how to get flavors into and out of food! Enjoy your time with Julia!!
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