When I was little I watched the The Rescuers Down Under. A movie about two mice trying to rescue a little boy from POACHERS! Well, that was my first time hearing the word and that definition stayed in my mind for a long time. When my parents would order Eggs Benedict and tell me that they were eating poached eggs, I thought they were eating something illegal.
Anyways, the word, Poaching, in cooking actually refers to simmering a “delicate” food in liquid to cook. The liquid used for eggs is simmering water. Other liquids can be used when poaching other items, like white wine for fish or even being able to poach fruit like Poached Pears.
Poaching Eggs can be frustrating if you don’t follow some instructions, but that is what I am going to help with today:
Bring water to a simmer. Add 1 tsp. rice vinegar to the water and stir. Add 1 tsp. of baking soda and stir.
While the water is heating, crack an egg in a separate bowl and allow it to sit.
Once the water is at a simmer and vinegar and baking soda are mixed in, add the egg to the water.
With a spoon, push the egg whites closer to the yolk. This helps the whites to bond and to prevent separation.
Let the egg cook until the egg whites are actually white and they “wobble” but are not too rubbery. I usually cook them for about 2-3 minutes. I like my yolk very runny.