I consider myself a fairly good cook. I mean, I don´t shy away from risks and I am always up for failing when trying out new recipes. I am fearless with exotic spices, and not only once tried my shot on cooking something from scratch basically recipe-less. The results are mixed but I have fun while I am at it. Guerilla Cooking – if that´s a thing – would be a fair description of my kind of cuisine.
There is one technique though I was never able to master: poaching eggs. It does look fairly easy in videos but time and time again, all I came up with, was a puddle of egg mush. Eventually I stopped trying altogether, since I felt bad for the wasted eggs.
When eating out and having brunch, I am known for having Eggs Benedict or poached eggs of some sort and I always end up thinking that this damn poaching can´t be so hard after all, right? Right!
So I did what every confident poaching dummy would do, I turned to Jamie Oliver for virtual help and found this gem of a video. Three easy ways on how to poach an egg. Yes!
And while I am still not able to twirl the water like he does to create a picture-perfect poached egg, the first technique he´s showing worked like a charm for me. I was beyond proud and who knew it only took some patience and a little cup? Also, I agree with Jamie that using super-fresh eggs and not adding vinegar, as practically every video I watched before suggested, is key to come up with an amazingly silky and oozy result. Mission accomplished!
What´s your preferred way of poaching?
(Image by Nadia Lim)