Daring Cook’s: Poached Eggs

14 Dec

One of my favorite ways of eating eggs is poaching. It’s kind of magical. If done correctly, you have a perfect white coccoon, and nestled in the center is a beautiful butterfly that is waiting to burst out into yolky goodness.

River of gold

I’m also a fan of the sunny side up egg. My mom used to make me sunny side up eggs with a side of toast, and I loved to break open the egg yolk and dunk my bread in the yolk. I still do it to this day. My cat also likes sunny side up eggs, because she licks up the leftover yolk on the plate.

 
For this month’s Daring Cook’s we were challenged to make poached eggs. Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.
 
I decided to forgo the Eggs Benedict (Even though I do love them to pieces!) and went with a poached egg salad. Everything was going absolutely SPLENDID until I got to the poached egg. First, I forgot to add the vinegar and salt. Then my clear beautiful water turned into an eggy mess. I ended up getting one pretty poached egg, one ugly poached egg and one trashed poached egg. All in all it was quite the experience.
 

Poached Egg Salad

Part 1: Croutons

  • 3 slices of day old bread (I used 12 grain from Whole Foods)
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp oregano
  • 1 tbsp thyme

Preheat oven to 350 degrees. Toss the bread in with the remaining ingredients in a bowl. Line a baking pan with aluminum foil and spread the bread evenly. Bake for 20 minutes, turning once, until browned. Set aside.

Part 2: Bacon & Roasted Garlic

  • 6 slices of bacon
  • 1 garlic bulb
  • olive oil
  • salt and pepper

Turn the oven up to 400 degrees. Line another baking pan (or use the same one for the croutons! The less dishes the better!) with aluminum foil and lay out the bacon. Sprinkle with salt and pepper and olive oil.

Remove excess from garlic bulb. Cut garlic bulb at the top to expose the garlic. Place in a heat proof ramekin and sprinkle with salt, pepper and olive oil.

Bake bacon and garlic together for 15-18 minutes, turning the bacon once, until your level of crispiness. Take the bacon out and bake the garlic for an additional 15 minutes. Put both aside.

Part 3: Dressing

  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp dijon mustard
  • salt and pepper to taste

Combine all ingredients and set aside.

Part 4: Poached Eggs

Bring a pot of water to a simmer, just before the boiling point (Between 160-180 degrees) Add 2 tbsp vinegar and salt liberally (This I forgot to do, D’oh!) Crack first egg into a small cup and then gently (Gently I say!) place into the water. Using a slotted spoon gather the egg whites towards the yolk. Shut off the heat and cover, cooking for 3-4 minutes, depending on how runny you like your yolk. Repeat as necessary.

Part 5: Assemble your salad

  • 1 bunch red leaf lettuce
  • 4 grape tomatoes, sliced
  • 1/4 raw onion, chopped

Combine your salad greens with the tomatoes and onions. Crumble up the bacon, add the croutons, coat lightly with dressing and add your poached egg to the top.

That’s the not so pretty egg, in case you’re wondering

This was definitely no easy task! I now have a greater appreciation for a good poached egg at a restaurant. The people that can make poached eggs like nothing, well, I bow down to you. Hopefully, with a little practice, I’ll be able to whip them up in no time.

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12 Responses to “Daring Cook’s: Poached Eggs”

  1. Jenn December 14, 2010 at 11:56 am #

    I think the salad looks great! Lovely lighter take on the challenge for this month 🙂

  2. Shelley C December 14, 2010 at 12:40 pm #

    That salad looks delicious – each of the components looks amazing on its own, and I am sure that the whole thing together was amazing. Excellent take on the challenge!

  3. Audax Artifex December 14, 2010 at 1:10 pm #

    WOW poached egg salad that is intriguing and it looks good. Don’t worry you will make perfect poached egg every attempt very soon.

    Cheers from Audax in Sydney Australia.

  4. Ruth H. December 14, 2010 at 1:18 pm #

    That salad looks great! Your dressing sounds divine for almost any type of salad, and I am sure that the runny, yummy egg just added to the goodness! Great job on the challenge!

  5. Renata December 14, 2010 at 2:57 pm #

    mmmmm…. poached egg salad! Love it!!

  6. Miri December 14, 2010 at 3:41 pm #

    Poached eggs are so finicky but that one perfect one you have is probably the best-looking egg I’ve ever seen!

  7. Mary December 14, 2010 at 4:50 pm #

    I love eggs on salads, so this sounds wonderful to me! Poached eggs don’t always look pretty, especially if they’re not super-fresh, but they always taste good. Just keep poaching and it’ll be second nature in no time.
    🙂

  8. Robyn Clarke December 14, 2010 at 7:26 pm #

    One word…YUM!

  9. Arudhi@aboxofkitchen December 16, 2010 at 2:51 am #

    Hello! Your poached egg looks yum yum! And I love your font type too! 🙂

  10. Melanie December 16, 2010 at 9:55 am #

    Oh my, the poached egg salad looks delicious! What a great idea.

  11. Lou December 16, 2010 at 10:56 am #

    What a great looking salad. Think I’ll give that a go. Thanks.

  12. David and Stacy December 16, 2010 at 11:00 am #

    We too struggle with getting the good poached egg. No problems with yolk and runny-ness, but pretty, not so much. We’re ok with not-so-pretty for ourselves so none had to be trashed.

    Well done on the salad!
    Stay JOLLY!
    D&S

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