How to Poach an Egg
I am sure every home cook would have come to this moment in their journey of self discovery as well as quest to cook every recipe there is in the world.
I have always wanted to Poach an egg the Julia Child way but I also realised that patience is a virtue that I lack when it comes to cooking. Mainly due to the fact that I don’t cook for pleasure but it is more like a functional need. So when the recipe calls for a poached egg, I got to do it the ho sim lang way with a lifehack.
So what I did was to crack a raw egg into a bowl with cling wrap placed on top. Then I would hold up the ends of the cling wrap and form a tiny package (photo right at the top of post).
Then using a makeshift sous vide device which is none other than a pot with boiling hot water (fire turn off) – I created a water bath for the tiny packages. Place them into the pot and allow the eggs to cook slowly. Turning on a heat would make the eggs cook faster than desired. So this is the best way.
So it sits there in the makeshift Jacuzzi until the time is right. I like this method of cooking because you can choose the level of doneness for the eggs. I like my eggs soft boiled so I took mine out rather quickly.
But if you prefer a nicely poached egg like those at the restaurants, then perhaps you might want to leave it there till the egg becomes a congealed parcel of goodness, with it golden butter encased and protected until the time for it to be revealed.
I placed mine on the Ragu Pasta I cooked yesterday night and interestingly it is like the beautiful sunset with the white resembling a drifting cloud.
Bon Appetit!