When looking for a quick and easy meal, is there anything simpler than an egg? These versatile protein pills can be served anytime of day, from morning to midnight. Here are two ways to perfectly cook a whole egg au naturel without any butter or oil.
How to Perfectly Poach an Egg:
Step 1: Fill a skillet with three inches of cold water.
Step 2: Add salt to the water.
Step 3: Bring the water to a boil.
Step 4: Add a splash of white vinegar to the water. This helps to harden the egg white.
Step 5: Reduce heat until the water is just below boiling. The ideal poaching temperature is 97 degrees Celsius.
Step 6: Crack egg gently into a bowl or cup. This is simply to check for blood spots or meat spots. And to make sure the yolk is whole.
Step 7: Swirl the hot water with a slotted spoon, making a whirlpool. Pour egg gently into the center of the whirlpool.
Step 8: Cook the egg for about 90 seconds. This will give you a runny yolk perfect for eggs benedict. If you want a firmer yolk, leave the egg in longer. By 4 minutes the yolk will be completely cooked and firm.
Step 9: Remove the poached egg from the skillet with a slotted spoon.
How to Poach Multiple Eggs:
If you need to poach a number of eggs at the same time, add an inch or two more water to the pan. Add one egg at a time. Wait about ten seconds for the egg to float towards the edge of the pan. Then add the next egg. Make sure not to overcook the eggs or break the yolks.
If you are serving a number of people at the same time, you can poach your eggs ahead of time. Gently place the poached egg in an ice water bath. They will keep for several hours in the refrigerator. Just before serving, reheat the egg in 97 degree water for about twenty seconds.
How to Perfectly Hard-Boil and Egg:
Step 1: Use eggs that are over a week old. They will be easier to peel once cooked.
Step 2: Place eggs in a saucepan. Don’t allow the eggs too much room to move around. If you only want to hard-boil one or two eggs, use your smallest sauce pan.
Step 3: Fill the pan with cold water one inch above the top of the eggs.
Step 4: Place over high heat and bring to a rolling boil.
Step 5: Cover pan.
Step 6: Turn off burner and let sit for ten minutes.
Step 7: Pour out the hot water and replace with cold water. You may need to replace the water several times as the hot eggs will continue to heat up the water.
Step 8: Once the egg is cool, it can be peeled or kept in the refrigerator for one week.
If you want a soft-boiled egg, remove it from the hot water after five minutes. The yolk will still be partially runny.