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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sirs: You delight us! writes Helen Gwyer of Norwalk, Connecticut. Our Salem ancestors would certainly have burned you as bewitchers of our mental and physical being. But will you tell us how to poach an egg? For years I have tried to achieve the smooth, symmetrical perfection that any French kitchen can turn out with ease. Will we ever again sit at a little table on the sidewalk at Rumpelmayer's in Menton for petit déjeuner a poached egg, pâté de foie gras in soft finger rolls, and hot chocolate? So many recipes call for poached eggs, but can you poach one? Ingredients:
2 quarts water |
1 teaspoon unflavored vinegar |
2 tablespoons salt |
1 fresh egg |
Directions:
1. Add 1 teaspoon unflavored vinegar and 2 tablespoons salt to water. Bring to a rapid boil, and lower the flame until the water merely shivers.
2. With a wooden spoon, stir water in a rotary movement so as to form a whirlpool in the center. Crack an absolutely 100 percent fresh egg into a cup. Lift the cup with your left hand while you are stirring with your right, and in a simultaneous motion, stop stirring and slide the egg into the very center of the whirlpool.
3. Cook 3 1/2 to 4 minutes, slightly longer for a harder yolk.
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