BY PAMELA FOSTER
Poached eggs are easy to make and keep for a larger group. I love watching eggs take a dip in a bubbling hot bath. Using fresh eggs will ensure the best results, otherwise the whites may not cling to the yolk.
— 4–6 fresh eggs
— 1/3 cup vinegar (or 2.5 tbsp. per quart)
1. If you add 2 quarts of water to 8 inch round saucepan, you get a depth of 2 ½ inches. Add more water to get that depth in your pot, adding more vinegar as needed. Set the water boiling.
2. Prepping: to get some help with a successful poach, try making a pinhole in the large end of the egg, and dip in boiling water for 10 seconds to help the egg whites coagulate. Take it out immediately.
3. Crack an egg into a small cup, place the cup close the water and let the egg gently slide into the water, then reduce the heat to simmer. Set the timer for 4 minutes. Repeat with the other eggs, adding them around the edge of the pan.
4. The eggs are done when the whites are set but the yolk is still runny. Remove with a slotted spoon, placing in a bowl of warm water until you are ready to use.
Pamela Foster is a culinary historian who resides in the Greater Toronto Area with her husband, affectionately referred to as Lord D. Her popular blog Downton Abbey Cooks explores food, history and health of the Downton era (1912- 1920s). And be sure to check out Pamela’s Weekly Downton Dish column on VisionTV.
A signed copy of her ecookbook Abbey Cooks Entertain can be downloaded from her website and regular copies from Kobo or Amazon.ca. (Get a sneak peek here.)