SoupAddict has had an inexplicable craving for eggs all month long. Eggs have been going on everything. Wraps, ham sandwiches, tomato dishes. Salads and asparagus. And especially all by its itty bitty little self on a plate, with just a touch of sea salt and pepper. The incredible, edible egg, indeed.
When SoupAddict was itty bitty herself, Mother of SoupAddict would make soft boiled eggs on toast. Is there anything better than that oozing yolk on crisp buttered toast, served by a mother’s hand? I think not.
I still love poached eggs and am fascinated by the many techniques that folks swear by for creating the perfect. poached. egg.
This post, however, isn’t going to teach you the most fool-proof method. No. I was stress-testing one technique one lazy weekend and accidentally discovered the cutest form of poached egg ever: the Pouch.
Well, I didn’t discover it, I’m sure. But I’d never seen its kind before and spent some admiring it, turning the plate ’round and ’round before digging in. Then I set about repeating the feat until I got it down pat.
Be prepared to monitor this process at all times. You don’t want the packet to fall over and shift the yolk to one side: it needs to remained centered.
Now here’s the tricky part: in order to get the whites to hold their shape encased around the yolk, you’ll need to cook the egg longer than the usual 3 minutes.
At the four-and-a-half minute mark, examine the egg whites in the packet (don’t remove it from the water, just eyeball it the best you can). If they’re not opaque, go another 15 to 30 seconds and check again, repeating until the egg whites are fully opaque. In the photo above, you can clearly see that the egg white is set all the way up to the string. This was about at the 5 minute 30 second mark. Sometimes they’re ready at 5 minutes.
Don’t worry about the plastic wrap: it won’t melt. Just don’t let it touch the pot sides for too long.
No? Bummer, you’ll probably have to start over. Bad, Poacher of Eggs. Bad!
See? Isn’t that just the cutest egg you’ve ever seen?
The usual cling wrap method calls for removing the egg from the water around the 3 1/2 minute mark, which produces a flat, frilly sort of result that’s pretty, too. But I really like the almost drawstring look: it’s like a present waiting to be opened.
I’m still participating in FFwD as I’m able, but the posts are no longer appearing in the main post stream of this blog. You can find a link to my FFwD doings in the navigation bar on the right.
That’s over that-a-way and up a bit > > > > ^ ^ ^ ^
Or for those of you who can no longer maneuver without your GPS, try these directions: