I had a request for how to make Eggs Benedict. Since making these tasty little brunch deletables intimidates many, I thought it may be best to break up the process into steps. So, I am starting with poaching eggs and next lesson will be making Hollandaise sauce. If you have never had Eggs Benedict, it is a MUST try. Of course, you must like runny yolks. If you don’t and you want a cooked yolk you would end up with something more like a McDonald’s Egg McMuffin with Hollandaise sauce on top. That is if you are aware that Hollandaise sauce is made with egg yolks.
If you don’t succeed the first time at poaching an egg, please don’t give up. It’s just an egg. Keep trying, you will get it. Now there are many methods for poaching and you can even buy a fancy poaching pan. I don’t own one and personally don’t want the extra dishes. What I am going to show you is my method, which is sort of an adaptation of a couple other methods. I think my method is about as easy as it gets. You will find other methods that say that the vinegar isn’t necessary. I disagree. The vinegar helps to denature the egg white proteins and keep the egg together better. I don’t use much vinegar and I don’t find that the eggs taste like vinegar at all.
What you will need:
- Medium sauce pot – I use an 8″ (mine is an old pan that isn’t a non-stick and I have no real problems with eggs sticking at all)
- Large slotted spoon or stir fry skimmer (I prefer the skimmer)
- Small Ramiken or bowl
- Biscuit cutter or round cookie cutter
- Paper towels
- White vinegar
Fill sauce pot with about 2.5″ to 3″ of water. Add about a tablespoon of vinegar and bring water to a point where little bubbles are just starting. Do not boil water. If your water starts to boil just turn down the heat.
While water is heating, wash eggs. (I buy free range eggs and they sometimes have little gifts on the shells (aka chicken poop). I also let the eggs run under hot water for about 30 seconds after I wash them.
When the water is ready dip the whole egg into the water for another 20-30 seconds and remove with slotted spoon or skimmer. ( I did n’t not take a picture of this).
Crack egg carefully into the ramiken. (again no picture but you know how to crack an egg into a bowl or ramiken). Place the biscuit cutter or cookie cutter into the sauce pot. It is hard to tell in this picture but the water is hot and small bubbles were just starting to form.
Then GENTLY pour the egg into the biscuit cutter. You can see the bubbles better in this picture.
Allow the egg to cook for a few minutes. Once you see the egg start to set up, gently remove the biscuit cutter. The egg should be free and will slightly float in the water. There is also a create a water whirlpool method but I find it un-necessary and increases the odds of breaking the yolk. So, I will not show that to you. But you can search online for it.
If its sticking to the bottom of your pot, gently use a slotted spatula and persuade it from the bottom. Allow it to cook until egg whites are done and them remove with your slotted spoon or skimmer and drain on a paper towel. If cooking more than one egg, I let the water warm up a bit for a few seconds, place the biscuit cutter back in the pot and start again. If you are cooking more than 2 eggs, place each egg after it’s cooked into cold water,this will stop cooking process. When all are cooked, place them back into the hot water for about 20 seconds. This will warm them back up.
Oh here is the skimmer spoon I use. Sorry it’s not nice and clean. I forgot to take a picture at the beginning so it has egg whites on it.
Serve on buttered toast. Season with salt and pepper. Add a few dashes of your favorite hot sauce. Sprinkle with parmesan cheese. Dip crispy bacon into the yummy yolks. Oh the list is endless as to what goes well with a poached egg. Steamed asparagus with Hollandaise sauce is and a poached egg is simply a party in your mouth!
Voila! a Poached Egg!