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Originally Posted by gourmetloveaffair  ...I've always wanted to try poached eggs, but I am seriously poach-resistant! I can't do them to save my life... I did them only once or twice and they turned out disgusting... |
We just did a techniques class at Williams-Sonoma on Mother's Day breakfast that included poached eggs.
I actually poached 24 of them for the class.
We served them in a Benedict variation; over fresh made waffles, with Canadian bacon and a Hollandaise sauce.
Maybe I can offer you some tips to fix your poaching problems.
- The poaching water should be no more than just above a simmer
- Add a splash of vinegar to the poaching water.
- The acid in the vinegar keeps the egg whites (albumen) from spreading all over the pan
- You can salt the water too.
- Crack your eggs into a small bowl, then slowly lower the bowl into the water and let the egg slide out slowly
- Once the egg white are cooked through, about 3 minutes, remove the eggs with a slotted spoon, drain the water through the spoon and serve.
If you are not going to serve them right away, using the slotted spoon, transfer the cooked eggs from the poaching water to an ice bath to stop the cooking. You can hold them there for about 30 - 45 minutes. When you are ready to serve them, heat fresh water in your poaching pan to a simmer and reheat them briefly. Just to warm them through, about 30 to 45 seconds.
Hope this helps.
Well actually an omelet is good as well. 
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