Hi, sorry for not posting as promised. There hasn’t been much going on recently. My dad and brother started their hike to Anhui today. I was going to go but the forecast predicted rain – I absolutely hate rain. That’s sad as the view is beautiful and the food is great, but no need to fear. I will go sometime and return with a post. In the meantime, I’ve decided to take a break from the Chinese Cuisine Series and decided to pursue something different: Perfect Poached eggs
Poached eggs are a pretty hot topic in the food world. There are literally thousands of articles on that topic- pretty impressive considering how simple the steps are. Here’s my method
- Crack the egg into a bowl and boil some water in a saucepan. The pot should be at least half way full. ( I usually go for 2/3rds) This is a lot more water than necessary, but it make the other steps easier and the risk of breaking the egg when serving is decreased. If you want, you can also add salt to the water.
- When the water is boiling, vigorously stir the water and very gently slip the egg from the side.
- After 4-5 seconds turn the heat down so the water is no longer boiling, add water if necessary. Violent boiling with prevent the egg white from gathering together.
- Heat for another 10 seconds or so and turn the heat off. Allow the egg to sit in the hot water for another 10-15 seconds. Finally, carefully scoop out the egg, discarding the feathery edges. Note: I like my eggs soft cooked. If you want it hard cooked, continue on the low heat for 2-3 minutes and let it sit for another minute or 2 before serving
I hope you enjoyed this post. Sorry for the lack of photos. If you try this, please comment or contact me. 🙂