Nov 21 2009
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I heart Sue Sylvester.
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How To Perfectly Poach an Egg in Less Than 5 Minutes
This method comes courtesy of my man Thomas Keller. I don’t have a link for it, because it was so easy that I memorized it out of one of his books that Kristin owns. Really easy:
- Bring 2 - 4 cups of water to a medium boil (the amount of water doesn’t really matter, you just need enough to cover the egg(s) while it’s cooking).
- Pour 2 - 3 tablespoons of white vinegar into the water.
- Stir 3 times in the same direction, creating a mini-whirlpool (who says you can’t have fun!).
- Quickly crack your egg into a small container (like a ramekin or measuring cup) and carefully tilt and lower the vessel with the egg into the water - dropping the egg in when part of the vessel is submerged (basically, gently get the egg into the swirling water).
- Set a timer for 4 minutes. Remove the egg with a slotted spoon after 4 minutes (or when you feel like taking it out - I prefer my yoke runny, but hate white runny parts, so it’s preference). To make it look pretty, trim off the excess whites. Voila! Serve with bread, a salad, some lox, etc. Enjoy!
Poaching an egg is a skill every man should possess.
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Ugh.
So I mentioned to a coworker that my holiday schedule may change, but said not to tell our boss because it was still pretty definite that I was going to Michigan and I didn’t want to cause any confusion. Worst case scenario I could just be a last-minute add on to the schedule.
Of course she tells my boss and I get woken up this morning by a phone call wanting to see if I was in fact staying and did I know I’m getting more time off than anyone and they’re holding the entire schedule just because of me….blah blah blah.
Needless to say I’m pissed and a certain coworker is going to get an earful when I get to work this afternoon.
