Pictured here is a recent post-long run meal. Deconstructed salmon eggs Benedict with Deb Perelman’s buttermilk biscuits.
I like a big meal after a long run. Go figure, right? I know some of you would argue that I’m ruining the nutritional value of this breakfast with the Hollandaise sauce, but I have to disagree. Yes, there’s some butter in there, but look at this plate! Potatoes, asparagus, tomatoes, salmon… I think I can handle a little bit of butter.
Anyhow – how to poach eggs perfectly. I’ve ruined many a batch of poached eggs. I’ve bought fancy kitchen gadgets that added no value. Now I just use a skillet, and my eggs come out so perfectly…
Take a skillet and add about 2 inches of water. Stir in a quarter cup of distilled white vinegar (lemon juice could also work), a pinch of salt for flavor, and bring to a simmer.
While your water heats up, crack your eggs into individual tea cups or small bowls. This is important! You’re going to want to pour the egg into the water from right at surface level. By gently easing the eggs into the water, you’ll keep them from flying apart, and the vinegar won’t flavor the egg, but will help keep it from spreading out. In the photo below, I wasn’t as gentle pouring the eggs in as I would like, but they came out beautifully.
Here’s the important part: After your water starts to simmer, TURN OFF THE HEAT. As soon as the bubbles quit coming to the surface, it’s time to gently ease your eggs into the water. Try to work quickly if you’re making more than four eggs (I’ll make eight at a time, four each in two skillets). As soon as your eggs are in the water, cover the skillet and walk away. Your poached eggs will have a runny yolk at 5 minutes. I like mine at about 5 and a half… still runny, but not quite as much. I like just a touch of firmness to my yolks.
At the end of your timer, pull your eggs out gently with a slotted spoon, and enjoy! Tip: To make sure the eggs cook uniformly, pull them out in the order in which you put them in the pan.
If you’d like to hear Jack Bishop of America’s Test Kitchen talk about this technique, click here.