Dinnercraft helps bring your (and our) protracted adolescence to an end. Our authors cover topics ranging from cooking and eating, to home and garden, to crafting and DiY, and all the rest of the things you find yourself caring about these days.
Finally…Perfect Poached Eggs
Poached eggs on toast rank as one of our favorite things to eat for breakfast, and seem to present the best possible “yolk on toast” scenario. We have always poached our eggs the way my grandmother did; adding some vinegar to the water, swirling like mad, and cracking the eggs directly in. This always results in lots of egg white strands swirling all over the place, but with a slotted spoon, still seemed to work out all right, even if we sometimes got a little of the egg water on our toast. We had tried some of the other methods for poaching eggs, including putting them in cups, and even wrapping them in plastic wrap, but none of this seemed to produce exactly the eggs we wanted, and seemed to run counter to the “spirit” of egg poaching.
The reason is obvious: everything we thought we knew about poaching eggs was wrong. Fortunately, the fine folks over at The Kitchn have sorted us out, with their definitive article on the subject. In short, skip the vinegar, and kill the heat. Perfect poached eggs, here we come.
feelings on deviating from the classic Benedict? Just saw a thing about a restaurant that serves it with a layer of avocado and tomato. I’m thinking no.
I am actually totally comfortable with deviating from the classic Benedict, mainly because I am in full support of poached eggs being laid atop almost anything.