I found some English Muffins in the freezer and then decided I wanted to make Eggs Benedict. I’ve posted before my recipe for Easy and Foolproof Hollandaise Sauce but below is my method for poaching eggs without swirling the water to create a vortex or having too much wispy whites floating around and cloudy things up.
The white parts of eggs have two distinct textures inside the shell. The outermost white contains more water than the white that surrounds the yolk. The older an egg is, the more runny the white will be and the more wispy strands there will be. As most of us don’t have farm fresh fresh eggs, straining the eggs gets rid of the runniest part of the white.
I serve my poached eggs over toasted English muffins with crumbles of bacon and a generous helping of Hollandaise sauce.
The runny, golden yolks and the perfectly cooked whites of these poached eggs are delicious but when you add the hollandaise sauce, you get decadence for breakfast.
Perfectly Poached Eggs
6 cups water
1 tablespoon white vinegar
1 to 6 eggs
Bring a large Dutch oven with the water to the boil and then turn the heat down to low. Stir in the vinegar and place a lid on the pot.
Crack the eggs into a fine mesh sieve to allow the loose, watery whites to drain away, leaving the more solid white in place. Place the drained eggs in a measuring cup. Remove the lid from the pot and turn off the heat. Pour the eggs in, one at a time, separated by a few inches. This is why 6 eggs is about the limit for a Dutch oven. Replace the lid and set a timer for 3 minutes.
Remove eggs with a slotted spoon and place on a paper towel to drain. Serve immediately or put in an ice water bath to hold for up to 3 days.
If poaching the eggs in advance, when ready to serve, add boiling water to a bowl, then add the cold poached eggs and submerge for 20-30 seconds or until warmed through. Remove with a slotted spoon, dab dry and serve immediately.