5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
"After sitting down one morning last week to breakfast and eating two poorly poached eggs, I thought to myself: 'How can anyone screw up such a simple culinary task of poaching an egg?'" says Anthony Marzuillo, the executive chef and proprietor of Soigne Restaurant & Wine Bar.
"Unfortunately, I recently have come across far too many improperly poached eggs, either undercooked, overcooked, misshapen, watery and bland, or even yolk broken upon arrival to the table."
So - if you're one of the aforementioned eggheads whose poaching technique may be a little oeuf, Marzuillo has boiled it down for you in five easy steps.
Five Steps to Perfectly Poached Eggs: Anthony Marzuillo
2. It’s ALL about the boil!
The water must be at a gentle boil, which means bubbles rising to the top, but not rolling. Maintaining bubbles is crucial because the bubbles will carry your eggs through the water, allowing them to gently poach."
3. Be gentle
To crack the egg, gently tap on the side of a ramekin or small bowl. Break the shell in half and slide the egg into the ramekin. It is imperative to separate the shell in half because if you attempt to slide an egg through a jagged shell you will pierce the egg membranes."
4. Patience, patience, patience
5. Blot dry
Serve immediately with a sprinkle of salt and a turn of pepper. You can also poach in different liquids, such as red wine for added flavor."
Previously - No yolk! The best scrambled eggs
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