You don’t need to be an expert to perfectly poach an egg. Follow these helpful tips to wow your guests!
Fresh eggs are the best for poaching. The fresher the egg, the less likely they’ll spread and you end up with leggy scraggly whites.
Crack your eggs into small ramekins so you have more control when you slip them into the simmering water. Add a few capfuls of white vinegar, and a pinch of salt to the water. The vinegar helps to firm up and set the egg whites so you don’t get those leggy strands of whites. Use a medium sized saucepan that is deep enough to completely cover the eggs in water- a depth of 5 inches will help create a pretty tear dropped poached egg. If you’re making a large batch of poached eggs, use a bigger pot, and a small pot for smaller batches.
Bring your water up to a very-very light simmer, really almost to the point right before the water starts to simmer. You do not want bubbles breaking through the surface. Use a large spoon to create a whirlpool in the water. Carefully slide your egg into the center of the whirlpool while making sure the yolk does not break. The whirlpool will help to wrap the whites around the yolk making the desired compact tear drop shape of a perfectly poached egg.
Gently stir the water while the egg poaches. Work in small batches so the temperature of the poaching liquid doesn’t lower too much. Cook the egg for about 3 minutes, so the white is set and the yolk is thickened and warm.
Remove the egg from the water with a slotted spoon and drain off on a paper towel. Blot the egg dry and season with salt and pepper. If you’re entertaining, you can make poached eggs ahead of time by just reheating them in barely simmering water for 1 minute.
If you really want to impress the pants of your guests, the final step is watching Jamie Deen’s video on making blender hollandaise.
Now put it all this newly found knowledge together for a match made in food heaven, Paula’s Fried Green Tomato Egg Hollandaise. Yum!Read More From Holidays and Entertaining.
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!