Never poached an egg before? Have you tried, but had trouble keeping the egg from turning into a lacy mess?
With the right technique and a little practice, it’s easier than you think.
Egg Trivia: Did you know that a chef’s hat, or toque, traditionally has 108 folds or tucks in it. The chef’s hat has to be earned by training, and the 108 folds are supposed to represent the number of ways a chef has learned to cook an egg.
- Eggs (Red Barn Lavender, Ferndale)
- 1 Tbsp. apple cider vinegar (BelleWood Acres, Lynden)
- Bring water and vinegar to a rapid boil, then turn the burner to low and let it sit to allow the water temperature to cool down. If you have a candy or other cooking thermometer, the goal temperature is between 160 and 180 degrees Fahrenheit. I’ve found, though, that pretty much means your lowest burner setting.
- Now for the “fancy” bit. Crack your egg into a very small bowl, ideally no more than 4 inches in diameter. Hold the bowl in one hand, and with the other, use a spoon to stir the water in the pot very quickly in a circle, creating a sort of vortex in the center of the pot. Remove the spoon, and in the same instant tip the bowl right into the center of the vortex, slipping the egg gently into the water. The vortex will pull the egg whites together beautifully.
- Cook the egg for about 4 minutes, or until the top is opaque, but the yolk has not hardened. Use a slotted spoon to retrieve the egg, and set it gently on a paper or cotton towel to drain.
- You can use the same water to poach multiple eggs.
Community Food Co-op, Cordata and Westerly, Bellingham
Red Barn Lavender (egg CSA), vendor at Bellingham Farmers Market, Railroad at Chestnut, Bellingham