World Egg Day is here, and I must say, today’s cooks would be lost without eggs to fire their imaginations.
Cake batters become transformed by incorporating eggs. What would crepes be without eggs?
Custards & rich ice cream would lose smoothness and sauces wouldn’t emulsify properly.
Purchase the freshest eggs possible, as old eggs don’t compare in desired texture & taste. So, always purchase the best quality available.
Light or dark yolks, white or brown eggs don’t affect the taste. A fresh y0lk when opened with be nicely domed and remains so. Old eggs smell bad and won’t taste good at all.
One of my favorites are poached eggs, and no where is it more important than to use fresh eggs.
How to Poach Eggs:
Today, I want to share with you how to poach an egg…probably my favorite way to enjoy an egg!
Type: Breakfast Recipe
Serve With: buttered toast. salt & pepper
Prep Time: 4 min
Cook Time: 10 min
Yield: 2-4 servings
- 4 inches poaching liquid – in sauce pot; water, sauce, stock, milk, soup or heavy cream
- 1/2 tbsp vinegar – helps whites to set
- 1/3 tsp salt
- 2-4 eggs
- Bring about 4 inches of poaching liquid to a rolling boil.
- Turn heat down to a light simmer, and add vinegar and salt.
- One at a time, break eggs into a small bowl to ensure no shells get into the egg.
- Gently stirring poaching liquid in a circular motion, creating a whirlpool effect in the middle, gently transfer the broken egg into the center of the pot.
- Simmer until the egg whites are all set.
- Remove poached egg from the poaching liquid with a slotted spoon.
Serve on top of buttered toast or an English muffin, and you’re good to go!
We hope you enjoy your World Egg Day and that you try poaching eggs, if you’ve never done so. They are easy & tasty.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Egg Recipe on Cooking with Kimberly. Until next time…
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