Monday, March 30, 2009

back! now with more huevos.

Oh my GAWWWWWWD, you guys- can I just say? CAN I JUST SAY HOW MUCH I LOVE MY LAPTOP? Sorry. A big round of applause for the Geniuses™ who restored my macputa back to its original glory. I got this thing my senior year in college (big upz, pnca!) and used it to write my thesis, and it has been my faithful friend ever since. So, anyway.

RIGHT BEFORE MY COMPUTER DIED, I discovered something glorious. Well, re-discovered?

poach2

I know, I know. MORE EGGS. It's no secret that I have a tendency to get stuck on a tangent, and here I am rambling about eggs again. As my husband was teaching me to poach eggs, he kidded that I've been making a lot of egg posts on the ol' food blog, and of course, he was right. But really, what could be more enchanting than the humble egg? All concerns about cholesterol aside, (my backyard chicken farmer friend tells me that homegrown eggs have 1/3 of the cholesterol that store bought eggs have, but I'm way too lazy to look up a source for that. Google it!) eggs are pretty darn healthy. They are a complete protein and even when you buy the fancy cage free ones, they're still cheaper than buying meat.

nipples
(Ah, classy breakfast.)

So, my husband taught me how to poach eggs, and ever since, I've been going crazy for them for breakfast. I kind of want to eat one RIGHT NOW, and it's 10 p.m.! Eggs fall into that category of food I'd never eat as a picky little kid, even though I never bothered to try eating them. I didn't even learn to cook them until I was like 20 years old. The first thing I learned to do was make an omelet. Then, just plain scrambled eggs (and on this, my husband and I differ. I like to start with a nice hot pan and a decent amount of oil. He is a low heat egg scrambler and GUESS WHAT? His eggs always stick to the damn pan. Mine don't. Just sayin'). I still haven't mastered the fried egg, but now that I can poach an egg, I don't know if I care enough to learn.

zomgz

Speaking of being a picky little kid, well into adulthood (like, up until my 23rd birthday when I had some pasta with raw egg yolk sitting on top and fell in love) I despised the runny yolk. I know that a lot of people are grossed out by it, and to them I can only say STOP BEING SUCH A BABY! YOU DON'T KNOW WHAT THE HECK YOU ARE MISSING. The velvety texture of poached egg white with the rich, buttery goodness of the runny yolk on some crusty bread- oh, lord. I can't wait until breakfast.

I don't think I need to post a "recipe" for poaching eggs, but our method is nothing new. Just bring some water with a splash of white wine vinegar & a pinch of salt to a medium-low boil. "Tiny bubbles!" Thanks for your input, Jason. Crack an egg on the side of a bowl so that there is a nice large crack, and then gingerly dump it into the water, trying to keep it all in one piece. Cover for a minute or two, but remove the lid if it begins to bubble over. After a few moments, remove the lid and keep an eye on the white of the egg. When it looks opaque all the way through, remove with a slotted spoon and transfer to a plate. I like to pull mine when they seem just barely cooked, and then let them rest for a bit on the plate, because they will continue to cook after you remove them from the hot water.

33 comments:

Wifey said...

You've made me want eggs and it's 5pm in Australia!! I might have to have eggs for dinner at this rate...

Helen said...

Hmmm poached eggs. They are so much better than just soft boiled eggs, no annoying shell. I think I'll have some with bacon for breakfast now...

brodie said...

i was never a big egg eater, but now i love a good scrambled egg (with spring onion and bacon all through it. YUM!). i've never been able to bring myself to do the poached/raw eggs though...dare i try it!?

Lisa said...

If you give the water a swirl just before you drop in your egg, it creates a mini tornado that wraps the white around the yolk.

Kelly J. Johnson said...

How funny! I recently began a love affair with poached eggs as well! This post is actually making me drool. My personal fave is eating them over hash browns. As always, great post!

squirrelbread said...

An ode to eggs. This is definitely something I can relate to!

You're correct about the homegrown eggs having less cholesterol - if the chickens are grassfed instead of plumped up on corn and who knows what; the corn and other gook is what increases the cholesterol. Plus the yolk of grassfed chicken eggs will have way more antioxidants and phytochemicals, so yay for homegrown eggs!!

I also had the runny yolks are gross mentality until a year or so ago. Now at [almost] 25, I can't get enough! Especially poached.

Cheers,

*Heather*

Sarah said...

A) I love your header.
B) I couldn't agree with you more about runny yolks! People should just try them - what's not to like!?! They're awesome.
C) Your poached egg looks perfect!

Anais said...

I'm no good at poaching eggs...I think the bubbles are too big, and I end up with a tiny little poached egg because all the rest has broken off! I should try again though :)

Happy Jack said...

oh i don't mind the egg posts at all -- in fact, i love them. i could read a whole blog just about eggs, with food-porny photos of their bright yellow yolks oozing out...yum!

valerie said...

i am one of those whimps who cant eat the runny yolk. ive tried...i really want to force myself to love things like eggs benedict, but i can't get passed it!

rich said...

Poaching an egg takes 'the knack', and will prove impossible until you discover what this is.

I tried for years before I got it, and now it's just one of those things i can just 'do', like riding a bike, but I can't explain how.

I don't know if this helps, but I try to start a little whirlpool in the pan before the egg goes in.

earthycrunchy said...

ooh, wow, I think I will have to try this too! I really have been wondering about poaching an egg lately. I swear! What does the vinegar do?

Allie said...

I've never poached an egg before, but now I'm excited to try it!

nibo said...

I'm a very pro-egg person. I have two fried eggs and a piece of toast for breakfast every morning. However, I never got the hang of poached eggs in water in a pan. 1) I don't like the "wet egg" taste that often comes 2) I can't manage to make them without either overcooking or them falling apart. I make mine in a teacup or other small bowl.

Heat about an inch of water in a pan.
Spray the inside of your bowl/teacup.
Crack your egg into the teacup.
Put teacup in the pot when the water is boiling and cover the pot with a lid.
Leave for about 4.5-5 minutes.
Remove for a perfectly poached, not-wet egg.

Andy said...

dude, I hated eggs as a kid too, but now just this year I discovered a love for them. It started with frittata, and now it's all about fried eggs... I will have to try poaching next!

Treehouse Chef said...

I love eggs however I have never poached one. I am not going to attempt to do that. The photo looks so delicous that I could not resist!

Coconut Girl Connie said...

i know how you feel about your lap top, i have my lappie companion going on 6 years...i pray for it's "health" every day! here's to long living lap tops, it can be done! oh yes and the eggs are beautiful. since my daughter has been raising her own, i am doing the 1001 ways to eat eggs thing.

anthony said...

just so you can steer any wayward egg-haters correctly, cholesterol in eggs or otherwise doesn't appear to have any overall effect on a person's level of LDL cholesterol. it's (certain types of) saturated fat that has been shown a correlation with higher levels of LDL cholesterol.

asiajane said...

You know, I've been eating poached eggs on GF toast for a few weeks now, and it's simply divine. Of course, they don't look nearly as pretty as yours... My husband jokes that the last time I ate eggs like this I was pregnant (!?!?!), but I think to me it's just a totally comfortable, nutritious breakfast. What more could you want?

I'd be interesting in knowing if what you say about store-bought vs. home-grown eggs is true. I buy organic, but I would love some homegrown. Trouble is I live in the lamest place in the US (MS Delta) which is like a black hole of agriculture.

eileen said...

yes eggs! I am terrible at poaching them, so I always soft boil. 90% same effect, way less issue. I've heard that softboiling an egg for 30 seconds to a minute before you crack and poach it helps it stay together as well.

Runny yolk is good, but the runny white albumen circle on improperly fried eggs--GUH.

I concur with the slow scrambling method, though. The best eggs take, like, twenty minutes to cook. So creamy and awesome!

Sweet Charity said...

Your poached eggs look absolutely perfect!!
You know, we've been hugely misguided about eggs and cholesterol and the whole bit. Cholesterol as an evil bad guy really only exists in North America. Eggs from pastured birds are a literal nutritional bonanza- full of carotenoids, anti-oxidants, vitamins, omega-3 fats an have good effects on blood sugar and insulin. They're also high in lecethin, which helps the body digest dietary cholesterol.
* A book you might be interested in:
Real Food: What To Eat And Why- Nina Planck

Alicia Lynn Carrier said...

sweet charity, i put it on my library reserve list, thanks for the heads up! and thanks for solidifying my decision to have poached eggs and a salad for lunch, haha!

anthony said...

i concur with sweet charity, the book real food is reeeeeeally awesome and informative.

Ashley said...

I live in Berkeley -- at Cafe Fanny here they serve poached eggs sprinkled with red wine vinegar and fresh oregano. So simple, and SO GOOD.

Richard said...

erm...ahem...from the sounds of some of these comments, as well as this blog post, yall might find this article interesting(/life changing)

http://www.guardian.co.uk/uk/2009/feb/10/eggs-diet-health-cholesterol

Dale said...

This looks soo good! I am often lurking on your blog here, but i had to comment on this post. I have only ever had microwave made 'poached eggs', but, looking at your delicious post, it truely makes me crave one myself. Also, thank you to the person that commented suggesting to put the egg in a small bowl and floating the bowl in the boiling water... i'll have to try that for sure. I am intrigued by the non wet-egg idea.

As for yolks, i've loved mine runny from since i was young... my dad is an egg fryer extraordinaire, so i guess i just grew up on awesome sunnyside up fried eggs with oozy yolks.

13mimosa said...

Couldn't agree more - an overcooked egg makes me seriously gag - bring on the run!

natxavier said...

You put the 'rambling' in 'scrambling'' ....

<3

Johanna said...

I too am weirdly excited about eggs. However, I've never poached one! I can't wait to try.

And guess what? I recently posted about making the perfect FRIED egg. Here's how I did it: http://johannainman.blogspot.com/2009/04/perfect-fried-egg.html

It's worth a try.

Jax said...

I ADORE eggs. I think they're the perfect food. By the way, I'm a nutrition student and yes, the cholesterol in eggs seems to affect cholesterol in the body less than total saturated fat intake(of which eggs have very little). Eggs also, if you needed more prodding to eat them, contain every vitamin and mineral except "C". Tastier than the morning multi! Plus they are the standard to which all other protein is held as they are high-quality and easily digested. Eat Eggs!!

Besides all their fabulous nutrition, they are also super delicious. I love them any way...poached, fried, scrambled, baked, anything. I like my yolks oozing though, just a little thicker than runny. My favorite comfort meal is two oozily fried eggs, a pile of garlic sauteed spinach and some toasted baguette drizzled with olive oil. I could eat that for any and every meal. Sigh.

A friend has been bringing me eggs from her organic farm recently and the flavor is superb! Even the whites have flavor!

As you can see, I also revel in the glory of the humble yet sublime egg.

amandalaird said...

Nothing in the world pleases me as much as a runny egg yolk.

foodnerd said...

Haha! I agree with you on the hot pan for scrambled eggs. My pan is a perfectly seasoned cast iron that I let get very hot, I add butter and let it bubble but not burn (adding oil to it prevents that too) then I pour in the beaten eggs (no more than 3 at a time). I stir and turn off the heat (the cast iron pan does the rest) I stir just enough so that they get set in most areas but stay wet and creamy mostly. Perfect! No overcooked bullets for me! I have a twenty year old who begs me for that right now.

foodnerd said...

Simply adore poached eggs!!! On top of a mound of ratatouille with a drizzle of extra virgin olive oil, crusty bread if available and a glass of red wine. A treat! It could be my breakfast, my lunch, supper and midnight snack!! It's like my french version of Huevos Rancheros style.