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Chapter 38 Bonus Video Clip: Poaching Eggs

Chef Draz: Poached eggs are cooked in hot water, but not in their shell. Since there is no shell to protect them, they must be cooked very carefully and at a lower temperature than simmered eggs.

Start by filling a pot with enough water to fully cover the eggs and bring to a boil. Lower the heat to the poaching temperature which is typically 160 to 185 degrees Fahrenheit or 73 to 82 degrees Celsius. The surface of the water should be just barely moving. Add one ounce of vinegar for every quart of water. The acid in the vinegar aids in coagulating the egg white, which helps keep the egg together. Do not salt the water.

Crack an egg into a small bowl or cup and lower the egg to the water, gently turning it out of the bowl. As the egg starts to solidify, using a slotted spoon, gently turn or swirl the egg to form a round shape with the white enveloping the yolk. Poach the egg for about three minutes. As it cooks, it will become increasingly solid.

Check the doneness by removing the egg from the water with a slotted spoon and gently pressing the egg with your finger. The egg should be soft which indicates that the white has solidified while the yolk is thick, but still liquid. Remove the egg with a slotted spoon. If it is to be eaten immediately, pat dry on a clean towel and sprinkle with salt.

In large production situations, eggs are often poached in advance of service and then shocked and stored in ice until they are ready to use. They are then reheated in water at poaching temperature and served.

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