How to Poach an Egg
January 24, 2012
•Le Cordon Bleu
•Orlando
• 0 Comments
How to Poach an Egg
Whether you call it slow carb or paleo eating today’s biggest diet and nutrition crazes are geared around low carbohydrate eating. Even Florida culinary schools have taken note of the change as well as many restaurants which have begun adding gluten-free sections to their menus.
Like the Atkins diet before them, they call for a substantial decrease in the amount of carbohydrates consumed in favor of higher protein intake. They each have their own methodologies, which separate them from each other. One thing that they all agree on, however, is the egg.
For these new low-carb eating plans, the egg is an almost perfect food. And who can blame them? High in protein and essential amino acids, easy to cook, and ready availability are just some of its benefits. One thing that these new low-carb eaters complain about, though, is boredom, especially with their eggs. They get stuck in a rut of boiled, scrambled, fried, boiled, scrambled, fried … and so on …
It doesn’t have to be that way, however. The egg is a very versatile food that continues to play a big part in most of the world’s cuisines.
Easy Poached Eggs
If you want to try a new and different way to cook an egg, then poaching is for you. It completely cooks the whites to avoid the runniness, but keeps the yolk smooth and liquid. You don’t have to be a culinary arts school student to poach an egg, but you may have to practice on a few before you get it just right. Try this recipe and see if it helps.
Ingredients:
- 4 Eggs
- 1 tbsp white vinegar
- Water
Preparation:
- Heat two quarts of water in a large pot until almost simmering. If the water begins to simmer lower the heat. The bottom and sides of the pot should be covered with small bubbles. 160 to 180 degrees F is ideal
- Crack the eggs into 4 different tea cups
- Pour vinegar into the hot water
- One at a time, slowly pour the eggs into pot. Get the cup as close to the surface of the water as you can without burning yourself
- Cook for 2 to 3 minutes, depending upon how runny you like the yolk
- Remove the eggs with a slotted spoon
- Lay them on a paper towel to dry. Serve hot
Poaching eggs has long been a staple of a culinary arts school education. And now you know how to make them just like they do. Poached eggs are delicious by themselves with a sprinkle of salt, pepper, and paprika for a low-carb treat or served on hot, buttered toast for a quick breakfast.
This article is presented by Le Cordon Bleu College of Culinary Arts in Orlando. Le Cordon Bleu College of Culinary Arts in Orlando offers culinary arts and pâtisserie and baking training programs in Orlando, Florida. To learn more about the class offerings, please visit Chefs.edu/Orlando for more information.
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