Saturday, August 31, 2013

Perfect Poached Eggs; I adore food

Every since I can remember, I have been enamored and in love with the substance that we partake of everyday.
 I have loved watching others cook and create beautiful plates of veggies, fruits, meats and flowing drinks. The colors that are produced and the smells that exude are often taken into my dreams at night, where I concoct my own amazing recipes that amaze and create wonder.
I often have spent a good hour or so on Pinterest looking, not through clothes or quotes, but through recipes of the savory meats and cheese and sweet chocolate and sugary treats.
I search hours for the perfect bread recipe, one ways to make poached eggs better, to create Hollandaise sauce, chocolate cream toppings, salad dressings, and often pasta dishes that have WAY too much cream.
I have always loved watching the "Food Network" and honing in our those celebrity chefs abilities and skills. I love watching the beautiful food that come out of few simple ingredients and can taste SO good.

Now, I am by no means an amazing cook or chef. But I have a good couple tricks and do-dads under my sleeve that I'd like to share with you.
Here on my blog with it's newly colored face (thanks to my beautiful friend Leah, for her talent in designing my new blog look!) I wanted to focus more of the things that make me happy and may make my readers happy, haha.
One of those things, is food.

This morning, to start off this new adventure in blogging I wanted to share my take on poached eggs!
 You will need:
  • Fresh Eggs (as many as you would like to eat, I usually have about two) 
  • A large skillet of cool water  (an inch from the top)
  • Slotted spoon or even noodle rake will do
  • Slices of bread
  • Salt and Pepper for taste
It really is the easiest and healthiest way to cook an egg.

is to cook the egg in boiling water outside of it's shell and it is also a submerged way of "steaming."

1.Place your skillet with water on the stove and bring to a soft rolling boil (Medium to Medium-High is a good place for the heat to stay, if it starts to boil to much, turn it down)

Soft Rolling Boil
Is where the bubbles have started jumping up in the water towards the top consistently, but haven't broken the surface in the rippling boiling that you may be used to.
2. Break your egg and gently place the raw egg into the water
(The egg white will begin to spread out, let it do it's thing.)
3. Using your slotted spoon after a good two minutes to check the "done-ness" of the egg.
Egg done-ness is determined much like how you answer when you are asked if you want "

Is a soft yolk, where the juices will be running a half marathon all over your plate.

Is a harder yolk with a pink-ish color adoring a shiny top. The outside circumference of the egg is more well done, where the center is still over-easy.


Is a completely done egg, much like a hard boiled. The egg yolk does not move and no "jiggling" is involved.

For the poached egg, I like to shoot for an Over-Medium done-ness, it comes out of the egg and spreads over toast much better and nicer.
Once you have finished cooking your egg, take it promptly out of the water, onto a plate while you toast your bread or English muffins to your desired toasty-ness.

Then plate those suckers up, add some salt and pepper, for a little color and eat those eggs up!