My little sister, who really isn't little anymore but always will be littler to me taught me how to poach an egg this past weekend. She very patiently showed me how she poaches an egg, something I have always wanted to learn but found intimidating. She said something very simple to me while coaching "Kirst, it's just an egg, we have a whole other eleven to go, if this one doesn't work out".
Duh.
Essentially, you put a deep sauce pot on to boil with lots of water and
wait for a steady simmer. The bubbles should look like a good quality
champagne, or seltzer, a steady little popping or fizz. Meanwhile, crack
you egg into a cup.
Once the water is just right, take a slotted spoon with a long handle and begin to create a tornado in the pot, by circling the spoon. Once there is enough force creating a funnel, gently pour the egg in. Natural physics will take over, the egg will roll a little on itself and in about three minutes, it's done. Pull it out with the slotted spoon and place on a paper towel, blot any water and then serve.
I was so thrilled with the is accomplishment, I have had 3 poached eggs since Saturday. I made this delicious salad with zucchini, bacon, feta, sauteed mushrooms, romaine and a poached egg.
1 poached egg
2 strips cooked bacon, crumbled
1 cup romaine lettuce chopped
1/2 cup zucchini julienned
1/2 cup sauteed mushrooms
2 tablespoons crumbled feta
Directions:
Layer salad with romaine on the bottom of plate, followed by zucchini, mushrooms, bacon, feta. Dress salad with a white balsamic vinaigrette and then place egg on top. Enjoy!
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