Poached Eggs Your Way

Poached Eggs Your Way

For reasons of nutrition and sustainability (and the horrific lives led by battery hens), I’m not a fan of industrial eggs, but I do enjoy preparing organic and/or pastured eggs in a variety of ways.  One of my favorites is to poach them.  As you can see in these pictures, you don’t have to serve poached eggs on toast–any flattish surface will do.  In these cases, I used some leftovers to create an elegant and unusual base:  croquettes (sauteéd patties) made of cooked and mashed celeriac, onion, and millet; and black-bean patties I’d served alongside salad the night before.  (They also contained cooked and mashed carrots, sweet potatoes, onion, garlic, and za’atar spices.)  In both cases, the egg gave the veggies and grains a rich creaminess.

Poaching an egg is a simple three-minute task, but one that requires constant vigilance–in this case, the proverbial pot is a literal one, and it will boil over if you’re not careful.

To poach an egg:

• Prepare your base and have it standing ready to receive the egg.
• Crack an egg into a medium-sized pot of boiling water.
• Immediately turn the heat down a few notches (so that the bubbles are happily swirling instead of furiously roiling) and set a timer for 3 minutes.
• Using a slotted spoon, nudge the egg to make sure it isn’t sticking to the pot.
• Keep an eye on the foam–as the egg cooks, the white will turn the water frothy and foamy.  If this foam spills over onto the stovetop, it will be rather sticky and messy to clean.  The best way to avoid excessive foamage is to continually catch the floating bits with the spoon and use the upside-down lid to catch them and toss them into the sink.
• When the timer goes off, immediately remove the pot from the burner.  Use the slotted spoon to fish out the egg, place it on the base, and stick the still-full pot of water in the sink with a squirt or two of soap in it.  (This will make cleaning the pot later on much easier.)
• Serve the poached egg intact or cut-open.
• Enjoy!

Recipe courtesy of Lisa Howard, Chef and Food Coach of The Cultured Cook, consultant to Reconnect with Food at Inner Door Center.