Tagged: poached

slow poached

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Saturday morning we woke up super early (thanks to our hyper morning puppy). I had been talking about trying David Chang’s ‘Slow Poached Eggs’ after watching him make them on Mind of a Chef.

I love poached eggs! Surprisingly, I’m not terrible at making them either. This seemed like a fairly simple way to make them. Takes MUCH longer but, it seemed pretty easy. It wasn’t (well not for me). I spent an hour staring at the thermometer adjusting the heat to keep it where it was supposed to me. I wasted a bunch of eggs testing to see if it they were done yet. In the end, they weren`t as amazing as I really wanted them to be.

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HOW TO SLOW POACH EGGS:

Fit a large pot with a smaller pot upside down in the bottom (so eggs do not touch bottom of the pot) or try using a steamer basket and fill with water. Place over low heat .

Heat water to between 60 – 63 degrees c(140 and 145 degrees F) and gently add eggs to pot. I noticed when the water had reached 60 degrees C (tiny bubbles will began to form). Once the poaching began, the eggs themselves became coated with tiny water bubbles, and on occasion you’d see a bubble rise up and break through the surface.

Cook eggs 45 minutes – 60 minutes, checking temperature regularly. I tried to distract myself snapping photo’s of random things around the kitchen…but every time I wandered back over the temp would be just below or get to hot.

I even turned the oven off a few times to keep temp. between (60c – 63c). I also checked my first egg at 45min (I didn’t think it was done). It wasn’t until around 60 minutes it looked good.

Crack top of egg off and pour into clean hands. Let the clear liquid pour off (you might have to give it a little wiggle) then delicately place on the plate.

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We stacked up our brunch, fresh Pumpernickel bread (toasted), peameal bacon,  sweet potato latka and finally topped with the slow poached egg.  I sprinkled a little Parmesan cheese, cracked pepper and a little hot sauce.

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simple brunch

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I spent most of my day lounging around looking through old magazines and drinking too much coffee (but that’s what weekends are for). I was delighted to see ‘Herb & Dorothy’ on Netflix! I grabbed a cozy blanket and another cup of coffee and watched the cutest documentary on the coolest art collectors in history (personal opinion). I’m crazy about them. The movie interviews incredible New York artists (all gushing about how wonderful Herb and Dorothy are). To be honest I haven’t heard of a few (or many….most) of the over 1000 artist they have pieces by. But, I ache with jealously knowing they have a couple works by some of the most brilliant in conceptual and minimalist art.

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At about noon I started to get hungry and headed to the kitchen to see what I could find ( I was craving egg’s benedict, but knew I didn’t have everything). Eggs, sweet potato and some baby arugula. I was set to make something…wasn’t sure really what…. I’m not very good at poaching eggs . But, today out of nowhere I NAILED IT! I was my lucky day!

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First I washed and sliced up the sweet potato and brushed both sides with oil. I laid them on a cookie sheet and put them in the oven (around 350). After about 10 min I flipped them over. I’m not very good at cutting them all the same size….so once a piece was brown on both sides I took it out and put it aside until they were all browned.

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I then poached my egg. I’m really, reeeeally not good at this. Today I followed the directions off Smitten Kitchen http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/ and it came out PERFECT!

  • First, heat a pot with a few inches of water in it.
  • Put a splash of vinegar in the water.
  • You don’t want boiling water. You don’t want simmering water.
  • Break an egg into a small dish.
  • Make a whirlpool spatula.
  • Slide the egg into the middle of the whirlpool.
  • Cook 3-4min.
  • Scoop it out with a slotted spoon.

*For more details and description check out smitten kitchen (really, it was super helpful!)

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I made a small salad with baby arugula, red pepper, goat cheese and some chopped walnuts. It was a WONDERFUL!  yummy brunch. Now….back to the couch for more lounging.

lorna simpsonLorna Simpson

robert mangold

Robert Mangold