We’ve already waxed scientific on the touchy subjects of cooking perfect Boiled and Fried Eggs. Today we are proud to present a unique new method for producing perfect poached eggs. No swirling re-quired! But you do need some special hardware…
Forget Eggs Benedict! Give me this plate of good old fashioned
hash topped with a perfect poached egg any day!
AllRecipes contributor Samantha Dillard has obviously had the same experiences we’ve all suffered through, trying to produce the perfect poached egg…
‘Even as a skilled cook, poached eggs can be a challenge. Egg whites turn stringy, yolks quickly overcook, and what should be the pièce de résistance atop your eggs Benedict is now a rubbery flop…”
Which is probably why she’s so chuffed having discovered a new method that really works!
An open secret…
Dillard says she discovered the secret that finally made it possible for her to perfect Poached Eggs in a compendium of kitchen tips and hacks by Instagrammer @tinytreatslab, who shared it in a video…
“The only special tool you need for this method is a small, metal fine mesh strainer, such as one you would use for dusting desserts with powdered sugar,” Dillard confides. “These are typically two or three inches in diameter. It’s important to use a small sieve because it ensures the egg whites don’t spread excessively, which would affect the presentation.”
The science behind it…
Egg whites are very viscous – in layperson’s language ‘gooey-thick’. They won’t ooze through the very fine mesh of a powdered-sugar sieve. But steam from the boiling water below can get into the whites from the bottom – and the top. Adding the confining effect of the closed lid, you get the equivalent of a low-pressure pressure cooker. Perfect conditions for quick cooking an egg with tender whites and a runny, yet fully cooked yolk!
My take
I thank the culinary gods daily for intrepid investigators who have the creative smarts to come up with ideas such as sieve-steamed Poached Eggs. Not to mention the daring and drive to go ahead and try them!
Bravo! @tinytreatslab and Dillard. Keep up the great work!
~ Maggie J.