The Perfect Poach | January 12, 2017

Poached eggs are completely underrated.  Typically, you see poached eggs only on a breakfast menu associated with Eggs Benedict.  I think people believe that Eggs Benedict is creamy because of the Hollandaise sauce. Although I agree that Hollandaise is creamy and fabulous, a properly poached egg is one of the most luxuriously creamy textured treats you can eat.

I never had an easy time poaching eggs.  They have always separated and made a big mess. I have tried the cyclone method, vinegar in the water, and easing the egg in on the side of the pan. All of which ended badly for me. Tovolo has a relationship with a company in England who makes poaching bags. When we first received samples from them I was skeptical – I mean putting an egg into a little paper bag that feels kind of like a coffee filter is going to yield a perfectly poached egg in 4 minutes, yea right?  Well it did! It did the first time and the fortieth time I used it.

My favorite dishes to make with poached eggs are savory.  Poached eggs are super quick to make, nutritious, and egg pairs with pretty much everything. I love them with polenta, dark leafy greens, and a little salt and pepper.  Poached eggs are amazing on potatoes gratin or Spanish Tortilla de patata (if you are scratching your head, think of layers and layers of thinly sliced potatoes and caramelized onions.)

One of my other favorite quick meals is fresh pasta, pesto, and a poached egg.  Any time you open up a poached egg and allow the yolk to flow out like lava you are guaranteed creaminess.  For someone who doesn’t eat much dairy, this is the answer to a lot of prayers.  In the picture, I am using store bought Artichoke Lemon pesto, but arugula, basil, chard, whatever pesto you choose, even tomato sauce will be beautiful with fresh pasta and a poached egg.  You will be amazed!  Sub out pasta for polenta or crusty French bread and you are still going to have a winner.  I even eat a poached egg on grilled cheese with romesco sauce occasionally.  Don’t’ knock it until you try it.  My mouth is watering.

So here’s how it works.  Boil water in a pan.  You take a bag.  Crack an egg into the bag.  Place the bag into the water.  Wait 4-6 minutes (depending on how you like your poached egg).  Remove bag from water with a slotted spoon.  Slide egg out of bag onto slotted spoon by taking the closed end of the bag and gently wiggling the egg out.

Eat egg.