I’ve completed another item on my “50 Things I Need To Cook Before I Turn 30” list. Okay, I don’t have an actual written list perse, but I do have a mental one. High up on that list was “poach an egg.” I don’t know why it’s taken me 26 years to poach an egg, but it has.
To showcase my new skill, I’ve made a healthy bowl of butternut squash noodles, topped with roasted asparagus and mushrooms. The best part about eggs on top of pasta is that they become like a natural carbonara – all you need is a fork to pop the egg and the yolk runny-ness becomes a creamy and tasty sauce.
If I were to make this recipe again (which I will – the aromas of the freshly roasted vegetables combined with the cracked poached egg are sinfully good), I’ll poach two eggs. The photo looks better with one egg – doesn’t it look so delicate?
Not so delicate now…
Seriously, this is like the heartier fall version of my Zucchini Spaghetti and Fried Eggs.
Let’s get to the specifics… you know, How To Poach an Egg.
Step 1: Heat the water until there are bubbles on the bottom, as if it’s about to boil. Don’t let it boil.
Step 2: Pour your egg into the water slowly and carefully. It helps if you put it into a little bowl beforehand.
Step 3: Lower the heat so that it keeps at a before-boiling state. Let cook for about 3-5 minutes. It’s okay to push in the edges very lightly with your spoon, if the egg whites disperse too much (like mine did). Do this after at least 30 seconds of cooking.
Poke the yolk after about 3 minutes and if it’s jiggly but firm, time to take it out. You don’t want to cook it through, so as long as the egg whites look like they’re set, you can take it out. A good trick is to try to spoon it out (with a slotted spoon) and poke it with your finger. If it feels undercooked and too delicate, place it carefully back in. If it jiggles firmly, you’re done. If it is hard and doesn’t bounce back, try again!
Step 4: Remove carefully with a slotted spoon! I like to place my spoon (with the egg) on top of a paper towel to drain a bit before plating in.
And now for the actual recipe!
What’s on your to-do list?