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Sunday, February 10, 2013

Poached Eggs / Harissa Sauce

































5 comments:

Carolyn said...

Jim how do you get the poached eggs so fluffy looking.. mine never turn out that way. pray tell

James P. Walsh said...

Carolyn
This is a secret so I am going to have to kill you when I tell you. Don't tell the others.
What you do is: Bring your water to the boil and add your white vinegar. Get a slotted spoon and put the eggs in the simmering water whole, shell and all. Count to 10 and then take them out. Then break your eggs into the water as you would normally do for a poached egg. Make sure the water is not boiling mad, just a fast simmer. If you want to take the vinegary taste out of them when they are cooked. then have a bowl of warm water ready on the side to dip the cooked eggs in.
You will find that the whites of the egg will stay together and not flatten out if you do it this way. Make sure your eggs are fresh.
This is something I learned in school in the 60's and I have been doing it ever since. Works great ! You may have to practice it once or twice to get it exactly right.

James P. Walsh said...

Carolyn --- be sure to let me know how the poached eggs turn out for you. Do you see any difference ?

Carolyn said...

Ah thanks Jim I will do that. Do you need to use Vinegar is it a must to keep the eggs white?? Any ideas of an easy hollandaise sauce?

James P. Walsh said...

Carolyn, you can't poach eggs without vinegar , it is what keeps the whites together. Not too much a spoonful of white vinegar I don't know how you make your hollandaise but there is no real easy way to make hollandaise or Bearnaise. I can send you a recipe if you want but if you tell me know you make it then maybe I can correct what you are doing and make it easier for you. amateur cooks don't usually make hollandaise , it is usually too hard for them so you must be good.