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Alton Brown’s Poached Eggs




Source of Recipe


Alton Brown, Food Network


Recipe Introduction


This recipe worked well, but I found the timing a little off. I wanted to cook my eggs early in the day and refrigerate until ready to serve. He says to cook them for 5 minutes, place in cold water and refrigerate. Then, when ready to serve, reheat in “hot water”. I pulled them at 4 1/2 minutes and they were still very ‘snotty’, but the yolks looked slightly overcooked. After removing from the refrigerator, hot water was not enough to warm the eggs – I had to heat the water on medium. My eggs turned out with perfect whites, but overcooked yolks – gooey, but not runny. Still good, but not quite what I wanted. I have Michael Ruhlman’s Badass Perforated Spoon (http://ruhlman.com/2011/02/egg-poaching/) which is an amazing tool. You crack the egg into the spoon and let the looser white drain off then put the egg in a custard cup. My eggs turned out really good looking without all that stringiness. I wouldn’t try to do more than 4 eggs at a time. Use very cold and very fresh eggs.


Recipe Link: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html

For one or two eggs, use a 2-quart non-stick pot. For more eggs, use a 12-inch non-stick skillet. Add enough water to come 1-inch up the sides of the pan. Put 1 t. salt and 2 t. white vinegar to the water and heat on medium until it reaches a simmer.

Crack each egg into a custard cup (using the Badass Spoon first, if you have one).

[You can do the ‘swirl’ as you are putting the eggs in, but he says not to if you are doing more than 2 eggs. I didn’t and they turned out perfectly.]

Dipping the side of each custard cup into the simmering water, gently tip the egg into the pan. Once all the eggs are in the pan, turn off the heat, cover the pan and let it sit for 5 minutes. [He doesn’t say to remove from the heat, but I’m guessing you should if you have electric since those burners stay hot much longer than gas.]

When the 5 minutes are up, lift the eggs out of the pan with a slotted spoon and blot on paper towels. If not serving immediately, place in an ice bath and refrigerate. Reheat in warm water before serving [this is where I had a problem – warm water wasn’t warm enough to really heat the eggs and I overcooked them while heating up the water enough].