Description
At long last, revealed here is my technique for the perfect poach as well as the Lowe + Helzer go-to vinaigrette that we literally make every night. I love it! Hope you do too.
Ingredients
Scale
- Vinaigrette Ingredients:
- 1/4 – 1/2 minced shallot
- 2 tbs. olive oil
- 1 tbs. red wine vinegar
- 1 tbs. sherry vinegar
- 1 tsp. nutritional yeast
- salt and pepper to taste
- Poach Ingredients:
- Eggs
- dash of vinegar
- dash of salt
Instructions
- Vinaigrette Method – Mix together all ingredients!
- Poach Method – Boil enough water to cover an egg, shell and all, say 2-3 inches.
- Add a dash of salt to the water as well as a dash of vinegar. Red wine or sherry vinegars work great. I use the less expensive stuff for this.
- Now take a small strainer, like a tea strainer and crack your egg into it. You’ll notice the sack and then there’s some extra bits of the white, those will drip through, giving you fewer flyaways in your poach. Let it strain for minute but don’t let it sit for too long, otherwise, it’ll get a bit stuck.
- You want your water to be just below boiling, where it’s sort of got a wave of heat movement but it’s not bubbling.
- Drop your egg into the water. It’ll just drop to the bottom and sit.
- Once it’s got a bit of white to it, I usually give it a little nudge so it doesn’t stick to the bottom. A gentle tornado around the egg works here so that you don’t break the white sack or the yolk. It’s fragile!
- Use a slotted spoon to check it every so often. You can tell if the white looks like it’s too runny inside. You want the white to be soft but not liquid-y. And the yolk to be super soft. Give it a soft touch and you’ll know when it’s done.
- Finally – Toast up some good bread – a nice baguette or a slice of a wonderful country loaf. (Locally, we are big fans of Brickmaiden, made in Pt. Reyes.)
- Pour a few spoons of vinaigrette over the bread
- Place your poached eggs atop
- Season with a sprinkle of Fleur de Sel and Pepper, another splash of vinaigrette if you’d like
- Garnish with a sprig of greens or parsley
- It’s really nice served with a small green salad too. Enjoy!
- Category: Brunch