I was listening to a KCRW Good Food podcast. Russ Parsons came on, started talking about eggs, and said that he considered poaching a fuss. That he admired people who poached but that it was a step too far for weekday cooking.
I shook my head in incomprehension.
And then next time I made poached eggs it came to mind, and I wondered afresh, how someone as great as Russ can possibly find poaching eggs too much.
Hubris led me to crack an egg too quickly, and drop it from too high, and it broke.
But apart from that, poaching eggs is a cinch, and I will write down the method below, and entreat you all to poach away. It´s simple, really.
Put a pan on the fire with an inch of water and bring it to the boil. No vinegar, no nothin´. It can be a frying pan, which makes it easier to take the eggs out, but anything is fine.
When it´s boiling, crack an egg into the water. No swirling, no putting the egg in a bowl, no nothin´. Fresh eggs poach more neatly, as the whites spread out less, but who cares?
Add all the eggs you want, but no more than four at a time for a 20 cm wide pan. Be sensible.
Turn the fire down, cover the pot and leave for a minute or so, until the white is cooked.
Now take the eggs out with a strainer, drain on a kitchen towel and serve. If you are very much into presentation, trim any straggly white bigs so it looks round and concise.
Or, and this is my favourite thing about poached eggs, put them in a bowl of cold water. They will keep there for days, in the fridge, if need be. Makes brunch preparations all the easier, but is also handy if you are given some very fresh wonderful farm fresh eggs. Cook them at once and enjoy them over the next few days.
Seriously, it´s that simple.