How to make poached eggs like Julia Child
One of the first things you learn by watching Julie&Julia is that Julia Child adored eggs. As simple as it sounds she devoted a single chapter only to the preparation of eggs in her legendary cook book called mastering the art of french cooking. I gotta admit that the reason I bought this book was primarily the rush after watching the movie but nevertheless emerged by my curiousity about her tone and way of writing - especially when talking about butter or eggs.
"Once an egg is taken out of the breakfast category and put to use as a hot entree, a luncheon, or a supper dish, it offers a wide variety of presentations and you can draw on practically your whole cooking experience for its saucing and garnishing.", she wrote introducing the third chapter of her book.
How to poach eggs
a chick Julia Childs recipe
- Start boiling water with a tablespoon of vinegar in a saucepan (or any other pan that is rather deep).
- Break the egg (which needs to be über-fresh) and carefully place you hand just above the simmering water. While dropping the egg softly into the water take a wooden/plastic spoon to gently push the white over the egg yolk for a couple of seconds. Keep the water at this simmering point and proceed likewise with the other eggs.
- Take the egg out of the water with a spatula when the egg white is set but the yolk is still soft to the touch. You can use the spatula to test it from time to time with your finger. It should take about 4 minutes.
- Place your eggs on your plate and topp it with some salt and pepper. An ultimate Julia child tip: place the eggs in another bowl which is filled with cold water. You can store them in here for a couple of hours before your guests arrive maybe. It works perfectly well without "washing" the vinegar of as it is just a small amount.
or might I say: bon appetit!