technique: a { perfect } poached egg

Poaching eggs can be one of those intimidating tasks in the kitchen.  Finding that perfect balance between a fully cooked egg white with with just the right amount of runniness to the yolk can be tricky. But I promise you, there is a foolproof way that literally requires just a few simple steps.  Once you've got it down you'll never look back.  Bring on the eggs benedict or this classic spinach salad.  

Step 1.  Get the water boiling. You'll want to use a saute or sauce pan that has a coordinating lid.  Fill the pan with water (at least 4 inches deep) and add 2 T vinegar and 2 t kosher salt.  Not only does the vinegar and salt add a ton of flavor to the egg, but the vinegar actually helps hold the white together so you get a nice smooth and rounded poached egg. 

Step 2.  Crack the egg in a small glass bowl.  If you're making multiple eggs, two can go in one bowl (so for four poached eggs use two glass bowls).  This allows you to transfer the egg nice and smoothly and avoids a cracked yolk from sneaking in.

Step 3.  Once the water is boiling, start whisking to get a nice circular motion to the water.  Lower the egg(s) into the swirling water.  You'll instantly notice that the motion helps wrap the egg white around itself vs. spreading throughout the pan.  Immediately cover with a lid and remove from the heat.

Step 5. Set a timer for 5 minutes (5 minutes 30 seconds if you prefer a firmer yolk).  I've done this without setting a timer convinced I'll remember when to pull the eggs and I never do.  Totally worth the extra step. ;)

Step 6.  After 5 minutes, use a slotted spoon to gently remove the poached egg from the water.  Place on a paper towel or napkin to absorb the extra cooking liquid.  Once they are removed from the water you'll want to serve as soon as possible to ensure a nice runny yolk.

To prepare the salad above, you'll need the following:

Salad serves 2 entree - or - 4 appetizer portions
INGREDIENTS
4 eggs
4 C baby spinach leaves
4 slices prosciutto
1 large shallot
1 garlic clove
1/4 C red wine vinegar
2 T olive oil
1 t dijon mustard
Cracked pepper

INSTRUCTIONS:
Preheat oven to 400.  Line a cookie sheet with foil, parchment paper or a silpat (LOVE these).  Place the thinly sliced prosciutto in an even layer and bake for 8-10 minutes.  Remove from the oven and allow to firm up a bit - you'll end up with something that looks like this:

This is my absolute favorite substitution for bacon in a pinch.  It's fast with minimal cleanup, you're house won't smell like Sunday morning breakfast after baking, and you save a few calories without any sacrifice in flavor.  Amazing crumbled over salads, soups or used on a sandwich.

Back to the salad, while the prosciutto is baking, thinly slice the shallot and grate the garlic for the dressing (I love using a microplane for garlic vs. mincing with a knife).  Place both in a mixing bowl and cover with the 1/4C of red wine vinegar.  After just 5 minutes the vinegar will start taking the bite out of the shallot and will also mellow out the garlic.  Next, add 1t dijon mustard and whisk together.  Next, slowly drizzle 2T of olive oil while whisking away to create a nice smooth vinaigrette.  I go a little light on the olive oil here as the egg yolk over the salad adds plenty of richness, but if you prefer a thicker dressing whisk in an additional 2 T oil.  Season with cracked pepper to taste.

To assemble, toss the 4 C of spinach with the vinaigrette.  Plate each portion and top with one slice of crumbled prosciutto.  Transfer your perfectly poached egg to the salad and sprinkle with just a pinch of kosher salt and cracked pepper.

That bite right there makes me happy.

And speaking of bites, thank you SO much for the feedback on the "one bite" post.  I am working on a little lemon + basil + garlic creation tonight, and can't wait to explore a few options for arugula, followed by one of my very favorites, avocado.

Keep the suggestions coming, and while you're at it - if there is a preparation technique that keeps you baffled in the kitchen send it my way.  I'll do my best to research, test and share the results!

enJOY!