How to Poach an Egg, Linzertorte’s Style

Happy New Year!

Last week, I was fortunate enough to spend a few days in my childhood home. For me, one of the best parts of being there (after seeing my parents, of course, and the extended cuddling sessions I get to have with our adorable dog) is breakfast. On some of the more stereotypical pacific northwest days, the bright yolk of a farm fresh egg is the sunniest thing you see all day, so I think it is something to be cherished.

With almost three dozen chickens leading us on a daily egg-hunt in our backyard there are plenty to go around. Beautiful eggs such as these can be souffléd, deviled, fried, made into quiches, cakes, and pies… but what do I do? I poach them. I know, I know, you might think it’s boring, but to me, the beautiful runny yolk of a poached egg is perfect, which is nothing to mess with.

So, without further ado: here is my poached egg tutorial, so you too can have a bright and sunny-yolked morning.

How to Poach an Egg

Note: While there are loads of egg-poaching gizmo’s out there, I find the gizmo-free way works really well, so I think you should save yourself the extra dough and give these steps a whirl.

First, heat a pot filled halfway with water. I boil the water first and then- this is important- turn the heat down so the water stops bubbling but is still very hot. Add a splash of vinegar to the water, which helps the white stay together, and then crack your egg into a separate small bowl. (Or eggs. As you can see here, I usually make them two at a time.)

Make a whirlpool in the water and then slide the egg out of the bowl into the middle of your pot.

Take a deep breath. The water should be swirling pretty fast and taking your egg for a ride, but this helps wrap the white around the egg and things will calm down shortly. Soon, your egg will settle into the center of the pot to cook.

While you’re waiting for things to firm up in the pot, give Bon Iver’s “Holocene” a listen. It’s one of my favorite songs to wake up to and a staple during every brunch.

After 3-4 minutes, gently slide a skimmer under the egg and rest it on a towel to dry.

Just a minute’s rest is enough. Once it has dried, slide your egg onto a slice of buttered toast. Add a pinch of salt, a few grinds of pepper, and enjoy!

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Hungry for More?

Last Week: Gingerbread Cookies

Two Weeks Ago: Oven Roasted Chicken Thighs

12 comments

  1. You have chickens?! How did I not know that about you. And why am I not surprised? Amazing. I will have to try this sometime!

  2. cheezewiz

    I’d fly back to boston for another one of these.

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  4. H

    welcome to mornings at 380. this looks delicious

  5. S. Acworth Byll

    Lindsey – just got her via Kath’s FB post. Great blog! I’ve never been much a poached egg person, though I do like mine SSU. And just happened to see this over the weekend — certainly not as healthy, but interesting. http://www.foodnetwork.com/recipes/claire-robinson/deep-fried-poached-egg-over-heirloom-tomato-recipe/index.html

  6. Sarah

    This is almost exactly how I make my poached eggs! The only things I do differently are I turn the heat off and cover the egg for 3-4 minutes while it cooks and I use a non-stick pot (so that it’s easier to loosen the egg off the bottom of it). I’ve never tried swirling the water either, but I’ll have to try that next time!

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