Techniques » Poached Eggs
Vinegar and a soft touch are they key to a perfectly poached egg. Quick and easy, poached eggs can be eaten solo, with toast or go for it and whip up some Hollandaise Sauce to make Eggs Benedict.
Peter Davis
Ask Chef Peter Davis, author of "Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table," to describe his culinary philosophy, and he'll tell you "fresh and honest," or the long version: "fresh from the farm and honest-to-goodness New England cooking." He is an avid conservationist with close ties to New England's fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta's Table, the restaurant he opened in The Charles Hotel in 1995. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal.
Comments (2)
-
Posted Wednesday, December 4, 2013, at 10:03 pm by The_Admurl:Something you may want to try Chef, is to break the egg into a small bowl, and lightly stir the pot of water to create a swirl in the water once it simmers. Then lower the bowl gently into the center of the water and tip the egg out. A slightly under cooked egg can be gently placed in ice water while you prep several for guests. Once you're 2 minutes from service, gently return all eggs to simmering water until desired doneness. Happy poaching!
-
Posted Wednesday, January 21, 2009, at 11:55 pm by Bea Viera:I made the poached egg for lunch and the vinegar is no doubt the winning factor. It was delicious on toast.
Add a Comment / Rate this Video
You must be logged in to comment!