One of America’s Favorites – Poached Egg

May 6, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A poached egg in a Salad Niçoise

A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid.

This method of preparation is favored for eggs, as it can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.

The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The “perfect” poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.

Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, the egg can be strained beforehand to remove the thinner component of the egg white. A small amount of vinegar may also be added to the water, as its acidic qualities accelerate the poaching process. Stirring the water vigorously to create a vortex may also reduce dispersion.

A single broken poached egg on 2 pieces of toast

The term “poaching” is used for this method but is actually incorrect. The egg is placed in a cup and suspended over simmering water, using a special pan called an “egg-poacher”. This is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available.

The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.

Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict.

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.

Eggs Benedict, a dish often served for breakfast or brunch.

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo (“egg soup”).

The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.

In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil).

In Korean cuisine, poached eggs are known as suran (수란) and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion threads.

Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers.

In India, fried eggs are most commonly called “poached,” but are sometimes also known as bullseyes, as a reference to “bullseye” targets, or “half-boil” in Southern India, indicating that they are partly cooked. These eggs are “poached” in name only and so do not share the same preparation method as poached eggs in other countries.

 

One of America’s Favorites – Eggs Benedict

November 21, 2016 at 6:18 AM | Posted in One of America's Favorites | Leave a comment
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Eggs Benedict

Eggs Benedict

Eggs Benedict is a traditional American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes bacon – a poached egg, and hollandaise sauce. The dish was first popularized in New York City. Many variations on the basic recipe are served.

 

 

 

 

Eggs Benedict with smoked salmon

Eggs Benedict with smoked salmon

There are conflicting accounts as to the origin of Eggs Benedict.

In an interview recorded in the “Talk of the Town” column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise”. Oscar Tschirky, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

Another claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict’s recipe — by way of Montgomery — varies greatly from chef Ranhofer’s version, particularly in the hollandaise sauce preparation — calling for the addition of “hot, hard-cooked egg and ham mixture”.

Delmonico’s in lower Manhattan claims on its menu that “Eggs Benedict was first created in our ovens in 1860.”

 
Several variations of Eggs Benedict exist.

Eggs Benedict with bacon on toast

Eggs Benedict with bacon on toast

* Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
* Eggs Blanchard substitutes Béchamel sauce for Hollandaise .
* Eggs Florentine substitutes spinach for the ham or adds it underneath. Older versions of eggs Florentine add spinach to poached or shirred eggs.
* Eggs Mornay substitutes Mornay (cheese) sauce for the Hollandaise.
* Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon or smoked salmon for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom. This is also known as “Eggs Benjamin” in some restaurants in Canada.
* Huevos Benedictos substitutes sliced avocado and/or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava) and hollandaise sauce.
* Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
* Irish Benedict replaces the ham with corned beef or Irish bacon.
* Dutch Benedict replaces the ham or bacon with scrapple. Popular in the eastern region of Pennsylvania.
* Eggs Hebridean replaces the ham with black pudding, often from Stornoway.
* Eggs Cochon, a variation from New Orleans restaurants which replaces the ham with pork “debris” (slow roasted pork shredded in its own juices) and the English muffin with a large buttermilk biscuit.

 

One of America’s Favorites – Poached Eggs

September 2, 2013 at 8:23 AM | Posted in Eggs, One of America's Favorites | 2 Comments
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Poached eggs sprinkled with matcha and salt, served on sourdough bread.

Poached eggs sprinkled with matcha and salt, served on sourdough bread.

A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favored because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process.

 

 

The egg is cracked into a bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. The ‘perfect’ poached egg has a runny yolk, with a hardening crust and no raw white remaining.
Fresh eggs will yield the best results. Broken into simmering water, the white will cling to the yolk, resulting in cooked egg white and runny yolk.
To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. Stirring the water vigorously to create a vortex may reduce dispersion. Special pans, with several small cups, allow a number of eggs to be poached at the same time. These were a popular utensil for many years but the resultant rubbery texture and “bun-shaped” eggs they produced saw their popularity fade as TV shows and books – especially those on traditional French cooking as exemplified by Julia Child and Elizabeth David – revived interest in basic domestic cookery techniques . Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.
Cooking time is about two and a half minutes if the eggs begin at room temperature, about three minutes if taken from a refrigerator. The exact time depends on the size of the egg, and other factors such as altitude and the design of the poaching apparatus. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water helps prevent over-cooking.

 

 

The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an “egg-poacher“. This is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available.
The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.

 

 

Poached eggs are used in Eggs Benedict and Eggs Florentine.

Eggs Benedict

Eggs Benedict

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo (“egg soup”).
The Libyan dish Shakshouka consists of eggs poached in a spicy tomato sauce.
In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil).
Turkish dish Çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers.
In India, fried eggs are most commonly called “poached,” but are sometimes also known as bullseyes, as a reference to “bullseye” targets, or “half-boil” in Southern India, indicating that they are partly cooked. They are commonly served alone or as accompaniment to a variety of dishes including roti, dosa, or paratha. Bullseyes are commonly prepared over pans smeared with a variety of oils such as mustard oil and vegetable oil. During or after the frying stage, they are sometimes sprinkled lightly with condiments such as black pepper, chili powder, green chilis and salt. Bullseyes are a common street vendor dish in South India. Some restaurants also refer to them as “egg fry” (over hard) or “egg half fry” (sunny-side up).

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