It's time to update my resume...
After two years of failed attempts I am happy to announce that I have successfully poached an egg. Gone are the days of searching for poached eggs in restaurants. Now I can just roll out of bed and poach eggs in my very own kitchen. I'm still in shock. Me, poaching eggs, in my own kitchen!
This would not have been possible without some very special direction and advice from an unnamed source. Turns out, there are three important factors in egg poaching: temperature, technique, and tools.
First, the water must be almost simmering. It should be heated to the point where the bubbles just start to rise to the surface.
Second, stir the water in one direction until it's moving fast. Then, carefully, drop the egg in. The yolk must be in the center so that it stays in place, but the whites swirl around it.
Third, a slotted spoon with a bend in the handle (so it's easy to get under the egg) is the best tool for getting the egg from pot to plate.
I enjoyed my poached egg on some toast with jack cheese and mushrooms sauteed in butter, parsley and green onion.
Oh, happy day.