littlelaur: i have to be honest - while i think i’m fairly decent at cooking, words like “ganache”, “poach”, “souffle”, etc. tend to make me flip the page. they just seem like so much work. but after seeing this perfectly delicious-looking poached egg on kate’s instagram…i had to give it a shot. so i followed the wonderful smitten kitchen’s poached egg tutorial… & voilà! easy! & oh so good. thought i’d share for anyone else who has yet to attempt a poached egg. [considering i pulled it off, i’m sure pretty much anyone can…] how to poach an egg 1. heat up a pot of water 2. add a little bit of vinegar [i used apple cider vinegar, but any vinegar will do] - it helps keep the egg tight 3. make sure the water is simmering [NOT boiling]. if it is already boiling, turn down the heat so that it is only at a simmer. 4. crack the egg into a small bowl [so you’re not trying to stir + crack an egg. that would be sheer talent] 5. create a whirlpool in the water with a spoon or spatula & slide the egg into the water [again, this helps keep the egg together] 6. you can push the egg whites in towards the egg a little to help it find its shape 7. give it about 3-4 minutes [mine took 3] - when you touch it it should be wobbly, but not mushy 8. take it out & let it drain for a second on a paper towel 9. put it over whatever you’re eating, cut it open - & enjoy! [picture mine, tutorial via smitten kitchen]

littlelaur:

i have to be honest - while i think i’m fairly decent at cooking, words like “ganache”, “poach”, “souffle”, etc. tend to make me flip the page. they just seem like so much work.

but after seeing this perfectly delicious-looking poached egg on kate’s instagram…i had to give it a shot.

so i followed the wonderful smitten kitchen’s poached egg tutorial…

& voilà! easy! & oh so good.

thought i’d share for anyone else who has yet to attempt a poached egg. [considering i pulled it off, i’m sure pretty much anyone can…]

how to poach an egg

1. heat up a pot of water

2. add a little bit of vinegar [i used apple cider vinegar, but any vinegar will do] - it helps keep the egg tight

3. make sure the water is simmering [NOT boiling]. if it is already boiling, turn down the heat so that it is only at a simmer.

4. crack the egg into a small bowl [so you’re not trying to stir + crack an egg. that would be sheer talent]

5. create a whirlpool in the water with a spoon or spatula & slide the egg into the water [again, this helps keep the egg together]

6. you can push the egg whites in towards the egg a little to help it find its shape

7. give it about 3-4 minutes [mine took 3] - when you touch it it should be wobbly, but not mushy

8. take it out & let it drain for a second on a paper towel

9. put it over whatever you’re eating, cut it open - & enjoy!

[picture mine, tutorial via smitten kitchen]

(Source: littlelaur)

littlelaur: i have to be honest - while i think i’m fairly decent at cooking, words like “ganache”, “poach”, “souffle”, etc. tend to make me flip the page. they just seem like so much work. but after seeing this perfectly delicious-looking poached egg on kate’s instagram…i had to give it a shot. so i followed the wonderful smitten kitchen’s poached egg tutorial… & voilà! easy! & oh so good. thought i’d share for anyone else who has yet to attempt a poached egg. [considering i pulled it off, i’m sure pretty much anyone can…] how to poach an egg 1. heat up a pot of water 2. add a little bit of vinegar [i used apple cider vinegar, but any vinegar will do] - it helps keep the egg tight 3. make sure the water is simmering [NOT boiling]. if it is already boiling, turn down the heat so that it is only at a simmer. 4. crack the egg into a small bowl [so you’re not trying to stir + crack an egg. that would be sheer talent] 5. create a whirlpool in the water with a spoon or spatula & slide the egg into the water [again, this helps keep the egg together] 6. you can push the egg whites in towards the egg a little to help it find its shape 7. give it about 3-4 minutes [mine took 3] - when you touch it it should be wobbly, but not mushy 8. take it out & let it drain for a second on a paper towel 9. put it over whatever you’re eating, cut it open - & enjoy! [picture mine, tutorial via smitten kitchen]

littlelaur:

i have to be honest - while i think i’m fairly decent at cooking, words like “ganache”, “poach”, “souffle”, etc. tend to make me flip the page. they just seem like so much work.

but after seeing this perfectly delicious-looking poached egg on kate’s instagram…i had to give it a shot.

so i followed the wonderful smitten kitchen’s poached egg tutorial…

& voilà! easy! & oh so good.

thought i’d share for anyone else who has yet to attempt a poached egg. [considering i pulled it off, i’m sure pretty much anyone can…]

how to poach an egg

1. heat up a pot of water

2. add a little bit of vinegar [i used apple cider vinegar, but any vinegar will do] - it helps keep the egg tight

3. make sure the water is simmering [NOT boiling]. if it is already boiling, turn down the heat so that it is only at a simmer.

4. crack the egg into a small bowl [so you’re not trying to stir + crack an egg. that would be sheer talent]

5. create a whirlpool in the water with a spoon or spatula & slide the egg into the water [again, this helps keep the egg together]

6. you can push the egg whites in towards the egg a little to help it find its shape

7. give it about 3-4 minutes [mine took 3] - when you touch it it should be wobbly, but not mushy

8. take it out & let it drain for a second on a paper towel

9. put it over whatever you’re eating, cut it open - & enjoy!

[picture mine, tutorial via smitten kitchen]

(Source: littlelaur)

Posted 3 months ago & Filed under eggs, breakfast, snacks, 48 notes View high resolution

Notes:

  1. thingsiwillnevercook reblogged this from littlelaur
  2. cupofchi said: Poached eggs are my favorite style of egg!
  3. heylaney said: I’ve always been terrified to poach…but you may have just convinced me to try it!
  4. messily said: Ganache is also super easy! You just melt chocolate and heavy cream together, then let it cool a bit. (Subbing Bailey’s for some or all of the heavy cream is also fantastic.) SK has a few recipes if you decide to take the plunge.
  5. joannafreed said: this looks amazing and the word poach scares the pants off me. thanks for taking the pressure off l.
  6. littlelaur posted this

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All of these recipes look delicious, and most of them seem relatively easy. Still, I will almost definitely never make any these things... but here's hoping, right?

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