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Poached Egg Tips




Source of Recipe


internet


Recipe Link: http://www.aeb.net

1. The secret to pretty poached eggs is using very fresh eggs which will hold their shape better and produce fewer “angel wings” in the liquid. Adding salt to the poaching liquid may promote coagulation and adding vinegar may lower the coagulation temperature, but neither are necessary and can flavor the eggs.
2. Swirling the poaching liquid or creating a vortex merely serves to ruffle the delicate egg protein. Nicely-shaped eggs are easier to produce in relatively quiet water that is gently simmering.
3. Adventurous cooks use broth, milk, tomato juice or wine as the poaching liquid. Any unclear liquid will lend its color to poached eggs. Eggs poached in beef broth pick up brownish highlights, while using tomato juice or sauce produces reddish tones and red wine results in unpleasant purplish specks.
4. When entertaining or preparing poached eggs for more than just a few, it’s tempting to poach the eggs in advance and hold them refrigerated in water. This is a questionable practice from a food safety standpoint. Leftovers should always be thoroughly reheated, preferably to 160° F, and delicate poached eggs can easily become overdone in the process.
5. To suit dieters, serve pristine poached eggs in custard cups or on toast. Or, spoon steamed vegetables onto toasted English muffin halves and top with poached eggs – the golden yolks can serve as the sauce. For an indulgence instead, serve a Benedict variation or complement bland poached eggs with lemon juice and capers, caviar, truffles or almost any other edible for which taste buds yearn. On the more practical side, make a hearty cold-weather meal by poaching eggs in a pot of simmering soup.