Tuesday Eats: how to poach an egg…

Honestly, you shouldn’t be allowed to leave home not knowing this critical life skill. But, alas, some do. And then you email me. And so I post a little guide…

recipehealtheggs blog480 Tuesday Eats: how to poach an egg...

how I poach an egg…

  1. Fill a shallow pan (a small frying pan that has a lid) with water. Bring to boil.
  2. Add a dash of white or rice vinegar – it helps the egg whites to congeal. Don’t worry if you don’t have any.
  3. One at a time, break the eggs into a teacup, then tip from  cup into the water. Do a few eggs at a time if you like.
  4. Turn off the heat immediately and cover tightly. Leave 3-4 minutes.
  5. Remove with a slotted spoon.

BONUS TIP: You can poach eggs a few days ahead and store in a bowl of cold water in the fridge! They’ll keep several days.

put a poached egg on top…

This little parcels of goodness are designed to plop ontop of a meal that is otherwise a little lacklustre/lacking in protein/lacking in goobiness

Try this:

  • Using the hot egg water after you’ve removed the eggs, steam up some frozen peas and chopped zucchini. Place in a bowl with a tin of tuna, some shallots (green onions) or red onion finely chopped and capers, eggs on top.
  • While the eggs are poaching saute some garlic and silverbeet (that perhaps you’ve already presteamed and frozen). Toss in some parmesan. Put in bowl, eggs on top.
  • Made some bubble and squeak? Or corn fritters? A bit dry and blah? Add a poachie and things are smoother and comfortingly goobier in an instant
  • A big chickpea stew is made “meatier” with a poachie in the mix
  • I like this idea: cook the egg in the tomato-ey sauce. The New York Times did this recently with a curried tomato sauce. I like the idea of doing it in a basic sauce:

eggs poached in tomato Sauce

1/2 cup tomato sauce – make it in advance and store in the freezer…the New York Times has recipes made with fresh or canned tomatoes. I make mine with chilli. Or simply use pasta sauce from the night before…or even a soup!

A sprinkle of herbs, maybe some cut olives and some extra Tabasco or paprika

2 eggs

parmesan cheese

1. Heat the sauce in a small omelet pan with the herbs etc.

2. Poach the eggs, as above, tipping them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set. Sprinkle with cheese.

3. Carefully ladle into a bowl.

What do you do with poached eggs? Any tips and tricks you’d like to share?





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