You know whats funny … I used to hate Eggs … especially poached!
Here was my problem with poached eggs. Whenever I would go to a restaurant and order poached eggs, they would come SMOTHERED in hollandaise sauce and then when I broke the yoke, it was like my plate would erupt into this liquid explosion in which there was no stopping. Some people may like this but for me, it’s WAY too much.
And to tell you the truth … after too many failed attempts at ordering them I gave up, decided they were no good and pushed then out of my memory. But one day that all changed and now it seems that I can not get enough.
We were sailing in St. Bart’s in the Caribbean and had some friends down to visit for a week. Now usually when people come visit or really anytime I am around the Kitchen, it is me that does the cooking, but because she had a very young son and had to be up at the crack of dawn to make him breakfast I was no where to be seen. (No I am not a fan of the early morning sunrise, more the sunset) Sooooooo when one morning when I woke up and saw that she had cooked poached eggs for everyone there was a little hesitation on my part.
Do I give this yet another shot?
Do I risk the disappointment … yet again?
Do I …. ?
But then as quickly as I found myself asking all these questions the realization had set in that there was a mouthful of poached eggs in my mouth and there was not a negative though in my head. Could this be? Did a breakthrough just happen?
The answer is Yes, Yes it did.
First, lets back up a little. You see, before then I could not poach eggs (GASP I KNOW) Don’t judge me. It seemed like it was this simple little task that required no effort at all. I mean, all you had to do was get a pot of boiling water, put a little vinegar in it, drop and egg in and swirl it around and POOF!!!!!!! You have a prefect poached egg. Oh no my friends. They lie. It was not that simple. It was most certainly, not that simple.
My first try my egg whites ended up EXPLODING EVERYWHERE!!!!! It was like a cloud of egg whites. So I googled my problem, obviously. Solution, put your eggs in a small bowl and drop into the pot. Ahhhh I said, Perfect! So there I was, swirling a pot of almost boiling vinegar-ish water, placing my egg (that was in a bowl) slowly into the water thinking “This is it, poached eggs” when my hopes and dreams began to fade. “Wait, why, what is … “”
FAILURE!!!!
Seriously, there is a reason why there are so many videos, recipes and how to’s on the internet on how to poach an egg. No one has made it simple. If you are a first time egg poacher and you try to poach and egg in a pot of water that you have to swirl while simultaneously drop an egg in a bowl into the water filled with vinegar and then keep swirling and hope that the white will circle the yellow YOU WILL FAIL. Unless you are Jacques Pepin, he can do no wrong. And yes, I am sure there are people out there that have never had an issue with it but no one wants to hear from you.
So back to the story of why I began my love for poached eggs. Simply, I learned how to make them myself and the way I like them. Oh and if you think I made them that-weird-odd-pot-swirling-magic-voodoo-witch-way you are mistaken.
So, you want to know what you need to make poached eggs like a master? Sure you do.
Here is what you need
- A small frying pan
- A lid that fits over that pan (any size, as long as it fits over)
- 2 Tbl White Vinegar
- Water
- Eggs
WARNING: SIMPLICITY AHEAD!!!!!!!!!
- Fill your pan with 2 inches of water
- Add 2 Tbl. vinegar
- Put heat to medium high
- Once bubbles start (not boiling) add eggs (no need to swirl). If the egg tops are not fully submerged, that ok
- Once you see a small amount of “foam bubbles” form on the top, put the lid on
- Wait 20 seconds
****NOTE: Poached eggs happen fast - Take lid off or it will start to boil over, you only need to let the top set
- Wait 30 seconds …. Your probably done
Oh yes! Its that quick and that easy.
Let me guess … Your realizing that everything you have been told before is a lie and that your whole life is a sham and you cant even believe that this has gone on this long.????
Honestly, you don’t have to be that dramatic … its just poached egg.
So now that you know how to cook the perfect poached eggs, even if you are a beginner, lets get back to this wonderful recipe. Crispy potato cakes topped with beautifully poached eggs and a flavourful feta and two tomato relish. Perfect for a weekend brunch or if your one of those eggs-for-dinner type people it will make for an impressive dinner for you and your guests.
Notes:
- If you need to make poached eggs for a crowd, watch this video below from Food and Wine magazine, it will be a life saver. If you have ever stood over a pan and tried to poach eggs for 12 people at once you know the painhttps://www.youtube.com/watch?v=YV5DJrhqE5E
- If you want to be a bit healthier, substitute half of the grated potato for zucchini
- [b]Potatoes[/b][br]
- 1 Med. Potato, Peeled, Washed, Coarsely Grated
- 1/2 Small Onion, Grated
- 1 Egg, Beaten
- 2 Tbl. Flour
- Salt
- Pepper
- [b]Eggs[/b][br]
- 4 Eggs
- 2 Tbl White Vinegar
- Salt
- Pepper
- [b]Two Tomato Relish[/b][br]
- 4 Tbl. Cherry Tomatoes
- 2 Tbl. Sun Dried Tomatoes in Oil
- 3 Tbl. Marinated Feta
- Sundried Tomato Oil
- Pepper
- [b]Other[/b][br]
- Vegetable Oil
- Sun Dried Tomato Relish or Olive Tapenade
- Start by making the [b]Potato Pancakes[/b]. Combine the grated potato, onion and 2 Tbl flour into a medium sized bowl. Gently whisk the egg in a separate bowl and then slowly add to the potato mixture until it comes together. You don’t want the mixture to be too runny, if it is, add a little more flour. Season with salt and pepper and form into 4 patties. Set aside
- Next, make the [b]Tomato Relish[/b]. Add the cherry tomatoes and finely diced sundried tomatoes to a small mixing bowl. Crumble the feta into the bowl and add a few tablespoons of the oil then mix to combine. Season with pepper
- Heat a pan over medium high heat and add enough oil to almost cover the bottom. Once the oil is hot, add the potato patties and cook until browned , around 3 minutes. Flip and cook on the opposite side until browned and cooked through. Keep Warm. Alternatively, bake in a 350 degree oven for 30 minutes, flipping once
- Meanwhile, heat a pan over medium heat filled with 2 inches of water and add a couple tablespoons of vinegar. Once the water begins to simmer, crack 4 eggs in the pan and put a lid over top.
- Once the water starts to boil and the bubbles form over top, remove the lid, turn down the heat to medium and simmer until cooked through, 1-2 minutes. This depends on how high or low you have it boiling and egg size.
- Once the eggs are done, drain on paper towel and season with salt and pepper
- Arrange the 4 potato pancakes on two plate, spread the sundried tomato tapenade on the patties, top with the poached eggs and the two tomato relish.
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