Love perfectly poached eggs, those with a golden orange yolk which turn into golden liquid once broken? Poaching eggs (or other delicate ingredients) by partially or fully submerging in 160° to 185°F liquid creates this burst of flavors, but it’s not the easiest cooking method to master at first try.
Want to try your hand at poaching? Here are a few tips to keep in mind:
1. Use poaching as a cooking method when preparing delicate ingredients like eggs and fish.
2. When poaching eggs, add vinegar to the poaching liquid to help hasten the coagulation of the outer layer. Use a whisk to swirl the water before dropping the egg. This creates a vortex to keep the white around the yolk.
3. Transfer eggs to heatproof cups before gently dropping into the liquid to help hold their shape.
4. Use a slotted spoon to scoop out your poached ingredient. If preferred, you may transfer food to an ice bath to avoid overcooking it.
Ready to try poaching? Try this recipe: Garlic Pasta with Adobo Flakes and Poached Eggs
Photography by Miguel Nacianceno (poaching an egg); original text appeared in “Back to Basics” which was published in the June 2013 issue of Yummy magazine