When I lived in New York I often had eggs benedict when I went out for brunch with my friends. It really is a perfect brunch dish – especially after a night out.
I have never made eggs benedict, mainly because I was a bit weary of the whole poaching eggs process. But yesterday I decided to learn how to do it. And bought two large cartons of eggs and poached one egg at a time. And I was happy to discover that it wasn’t as difficult as I had feared. So Sillas and I had eggs benedict for dinner yesterday. It might be a brunch dish, but I can tell you that it works just fine for dinner as well.
All you need are three ingredients:
White wine vinegar
What to do:
Take a deep pan and fill it with water.
Let the water simmer until there are steadily breaking bubbles on the surface then add a splash of white wine vinegar. Swirl the water around with a spoon to create a vortex.
Break an egg into a ramekin or cup and pour it slowly into the water, white first. Try to keep the lip of the ramekin close to the water to stop the egg from dispersing.
Allow the egg to set around the yolk like a white pillow. The egg should float to the top when the white is set.
I found that 4 minutes was a prefect amount of time for poaching eggs, but it all depends on how fresh your eggs are ( the fresher, the better) and of course how hot your water is.
Use a slotted spoon to remove the egg from the water.
* I also tried not to swirl the water but just pouring the egg into the hot water. Doing it this way also works; you just have use a large spoon to force the egg whites around the yolk right after you pour the egg into water.
* If you are poaching more than one or two eggs at a time and still want to serve the eggs warm and with a oozing yolk here’s what you can do:
When the eggs are poached add them to a bowl of ice water. This will stop the cooking process. Just before serving the eggs, add them to a pot of hot water for about 30 seconds, just to warm them through, without continuing the cooking process.