Repurpose one of our ready-to-make pizza kits to make a delicious calzone at home (however you like).
For everyday home cooks, poached eggs carry a fearful reputation, leaving many of the “poaching curious” to reach for the familiar frying pan and call it a day. But in terms of their texture, you can’t quite achieve that soft and delicate feel without, well, poaching. As a bakery with a wide range of delicious sourdoughs, we feel a responsibility to break down this myth and offer the tools you need to enjoy your own poached egg creation at home (on our sourdough of course).
The Water
Contrary to some advice, you don’t need vinegar in your poaching liquid. And if you’re like us and don’t want your poached egg to have a vinegary aftertaste, don’t use it. Instead, bring a wide pot of water to just under a simmer— tiny bubbles should dot the bottom of your pot with a few coming loose to rise to the surface every few seconds. Wisps of steam should break from the sides of the pot as well. If steady bubbles are rising to the top, the water is too hot.
The Egg
Set a tea strainer or a fine sieve over a bowl and crack your egg directly into it. This allows the loose egg white to drip off and leaves the solid egg white to encase the yolk as it poaches. This step also prevents endless wisps of egg white from clouding your pot. You will also find that using fresh eggs will yield the best results, so try to buy local and fresh eggs if you can.
The Method
Lower the egg from the sieve into the barely simmering water, and use a regular spoon to slowly swirl around the outside of the water. The movement should be slow and deliberate, completing a full rotation in two full seconds. If the stirring is any faster, it will encourage the egg white to break from the yolk. Do this a few times in the first two minutes of poaching and know that the first minute of poaching always looks wrong, so just trust the process. After 3 minutes, check the egg by removing it with a slotted spoon and feeling with a finger for a gently set egg white and supple egg yolk. If the egg white feels liquid underneath the surface, return it to the water for another 30 seconds, otherwise remove the poached egg to a paper towel or a cold water bath.
The Plan
If you plan on eating the egg straight away, place it on a paper towel before sprinkling with salt and adding to whatever toast or dish you’d like. But if you’re making poached eggs for a crowd, it’s best to make them in advance and transfer them straight from the hot water to an ice bath. They can be stored in the refrigerator in the ice bath for 2 days or you can keep them in the ice bath until you’re done with all the poaching. Just before serving, re-submerge them in simmering water for 30 seconds to 1 minute to warm through.
Serving suggestion: Grizzly Country Sourdough, garlic and herb labneh, sweet pickled peppers, fresh chives, and plenty of salt and pepper.
