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Feb 252012
 
Yesterday was my birthday and I got a fabulous Imperia pasta machine and also the Julia Child cookery Bible ‘Mastering the Art of French Cooking’.  It was to this I turned for poached egg advice.  Ah, Julia!  She came up trumps!  Following her instructions to the tbsp my results were much improved, in fact Husband said his egg was perfect!

Looked better ‘in the flesh’.  Honestly…

Julia Child’s recipe is:

  • Pour 2 inches of water into a 8/10″ frying pan and bring to a simmer.  For every pint of water used add a tbsp of vinegar.
  • Break a fresh egg into a saucer and as close to the water as possible, let it fall in.  Immediately and gently push the white over the yolk with a wooden spoon for 3 secs.  Maintain the water at simmering point and repeat with any other eggs.
  • After 4 minutes remove egg with slotted spoon and test with finger – the white should be set and yolk soft to touch.
  • Place egg in cold water.  This washes off the vinegar and stops the egg cooking.
Hope this is useful!

  2 Responses to “Poached Eggs #2”

  1. What was her recommendations for better poached eggs? Just for my referencing too, I'm terrible at them! Sometimes they go lovely, sometimes it's a disaster!

  2. Will edit post and add it.

    I am still very chuffed with myself!

    Sx

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