Today is the big day to think of, reflect about and declare our thankfulness. I'd like to think that I live every day in gratitude. I try, but I know I'm not always successful.
On this Thanksgiving 2019, I am thankful that I executed my most perfect Eggs Benedict to date. Perfect oval poached eggs. Perfectly runny, yellow yolk. Do you hear me? It was PERFECT!
The key to poaching eggs is all in your technique. And, I've seen and read many techniques. Some make sense, some are way too complicated. Here's what I do:
Place 1/2 cup white vinegar in a small bowl. Crack one egg, obviously being careful to keep the egg yolk intact. Let it sit for 5 minutes. Bring your water to a "just about to boil" stage. Begin swirling the water with a spoon or whisk to create a little whirlpool. Slip the egg and the vinegar gently into the vortex. Keep the swirl going. Let the egg poach for 3 minutes. Carefully remove with a slotted spoon and drain briefly on paper towels. Gently blot the top to remove excess water. There you have it; perfectly cooked and shaped poached egg!
On this Thanksgiving 2019, I am thankful that I executed my most perfect Eggs Benedict to date. Perfect oval poached eggs. Perfectly runny, yellow yolk. Do you hear me? It was PERFECT!
 | ||
| Look at that shape! It's gorgeous. |
 |
| I mean, seriously. |
The key to poaching eggs is all in your technique. And, I've seen and read many techniques. Some make sense, some are way too complicated. Here's what I do:
Place 1/2 cup white vinegar in a small bowl. Crack one egg, obviously being careful to keep the egg yolk intact. Let it sit for 5 minutes. Bring your water to a "just about to boil" stage. Begin swirling the water with a spoon or whisk to create a little whirlpool. Slip the egg and the vinegar gently into the vortex. Keep the swirl going. Let the egg poach for 3 minutes. Carefully remove with a slotted spoon and drain briefly on paper towels. Gently blot the top to remove excess water. There you have it; perfectly cooked and shaped poached egg!
No comments:
Post a Comment