Culinary crushing… poached egg perfection

I have a new(ish) culinary crush… and I’m about to wax rhapsodic about poached eggs. I used to love Alton Brown. I still love the classic Good Eats episodes. Hey, science and cooking combined? Yeah! I’m in!

I also used to be a dedicated scrambled eggs kinda girl. I didn’t want a runny yolk. Nope. Just… ew. Then someone served me Eggs Benedict in a situation where I couldn’t politely refuse. I screwed up my courage, put on a brave smile, and politely poked my way into the dish only to discover it was amazing!

Thus began my love affair with poached eggs, and my own quest for learning to cook them.

Yep, I’ve tried all the gadgets. The little dishes you sit down in the pan (that’s not poached, it’s steamed, and it’s an annoying thing to have to wash, and it takes up space in my tiny kitchen). I’ve tried just about every method known to man.

Vinegar in the water. Salt, no salt, use onion rings (that’s not for poaching people!). I recently tried the mason jar ring trick… methinks my concept of a poached egg is vastly different than some people’s. I want a classic poached egg.

That means soft, perfectly set, tender whites with a liquid yolk. I can turn out a perfectly poached egg, it’s just not a pretty perfectly poached egg.

The I discovered this guy… J. Kenzi Lopez-Alt

I’ve been meaning to try this method for a while, but I never seem to remember it at the right time. He’s even got a method for doing them for a crowd – my kinda plan! Pretty may not matter when you’re planning to drown the eggs in sauce, but that’s not my preferred meal…

Today, I had poached eggs and toast for lunch. And I finally remembered to try this silly little trick.

And holy hell! It works!

Top egg poached in the usual manner, bottom egg followed the new approach…

In the interest of science, I tried both my regular method (top) and the new method (bottom).
In the interest of science, I tried both my regular method (top) and the new method (bottom).