Always in search of the perfectly poached egg, I have found moments of complete and utter joy (no kidding) when my plate appears with the oval-shaped lovely perched upon its bed of toast. I have also had moments of complete disappointment when I spy the hidden break and the slow seepage of golden sunshine or when the yolk is outside of its soft white skin, looking rough from a hard boil (my advice in moments like this is send it back, a good chef takes pride in his/her poached).
My Mom has always been able to poach a plate of perfection, her gentle way of preparing poached eggs has always been my guideline. I also look to my Dad who knows the best breakfast places by their service of course, but first by their ability to bring him his eggs looking like art on a plate. I understand his utter dismay at receiving a less than perfect pair on his toast. Call us Egg Elitist.
Everyone has their own version, and I am sure someone will find that mine doesn’t suit them, some addition that makes their recipe better and I welcome comments, advice tips, input, as always.
Take an egg, let it sit on the counter for a bit while prepping other things. Bring water in a small sauce pan to a boil (add a pinch of sea salt). Once the water has boiled turn it down a bit so it is a nice soft boil. Break the egg gently into a small dish (ramekinish) and carefully drop the egg into the water. Let the egg cook for about 4-5 minutes (depending on how you like your yolk, I prefer my medium with quite a soft centre). Remove from pan with a slotted spoon. My other rule, always put poached on top of toast…otherwise, what’s the point?
Poached eggs and the perfect cuppa’ can make for a great day. Looking forward to the weekend and my interview with Chris Marquis from Sandy Hill Lounge and Grill, who is also a master poacher!