Kitchen 101 Plus: Poaching Eggs

To make delicious Eggs Benedict, you of course have to poach eggs. Now I've been known to take the easy way out and poach an egg in the microwave in the morning for a quick breakfast, but a luxurious brunch requires doing it the right way. And, unfortunately, the right way is not all that obvious. Here are some hints I've discovered over the years for perfectly poached eggs.

• Use the freshest eggs possible. It really makes a difference in the way they hold together. The whites stay "bunched up" better the fresher they are. (And let them come to room temperature for about ten minutes before you poach if you can.)
• Don't forget the vinegar. To four cups of water, add 1/2 cup white vinegar and a half teaspoon salt.
• And use a deeper sauce pan rather than a short-sided saute pan. The deeper water keeps the eggs nice and round rather than flattening them out into diner-style discs.

The whole process goes as follows:

To a saucepan, add four cups water, 1/2 cup white vinegar and 1/2 teaspoon salt. Heat to a boil and then lower the heat to maintain a bare simmer. (You shouldn't see ANY bubbles breaking the surface of the water.) Crack a fresh egg into a saucer or small measuring cup and slowly lower the egg into the water. (you don't want it spreading out any more than you can avoid. Some people even try to create a little "whirlpool" for each egg as they drop them in.

Repeat with up to four eggs. Turn off the heat and cover the pan. Allow to poach for three minutes exactly for medium-firm yolks. Adjust the time up or down according to your taste.

Remove from the poaching liquid with a slotted spoon and place on paper towels to drain. Cover to keep warm while you poach the remaining eggs needed.

If you use these techniques, you'll have perfect eggs for your Eggs Benedict. But don't save them for that. There's no better breakfast than a poached egg and a piece of toast to mop up those deliciously warm and runny yolks.