Sunday, March 15, 2009

The Perfect Poached Egg: Our Plastic Wrap Technique

The perfect poached egg is a matter of taste - some of you will like slightly runny poached eggs for dunking toast into, whilst others prefer a firmer, meat like variety of poached egg.

But was about the perfect poaching method?? Some say that simmering water with vinegar is the only way.....I disagree. So many factors including temperature, how much vinegar, salt and whats the best way to get the egg into the water. Do you crack the egg directly in, what about in to a ramekin first then the water, Julia Child used to poach the egg in its shell for 10- 20 seconds, then crack the partially poached egg directly in the water.

I find that the direct poaching method more often than not, will not yield a perfectly round egg either.

What about the immersion circulator? I like what this does, theoretically the perfectly cooked egg. 147 degrees F. for 30 minutes. The egg yolk & the white have very similar textures and have a luxurious texture you will not get any other way.
But not every restaurant kitchen will have an immersion circulator, and do you have time to wait 30 minutes??

The plastic wrap technique.A combination of classic simmering water technique with sous vide applications. I learned this technique from Govind Armstrong chef/owner of Table 8 Miami/LA/NYC a few years back when I met him at Mohegan Suns Wine Festival.

Get a pot of water on and bring to a boil....
1. take a square piece of plastic wrap large enough to fit into a coffee cup with about 4 inches overlapping the top of the cup.
2. Lube up the inside of the plastic wrap were you will be placing the egg, I like to use flavored oils (white truffle, a good EVOO anything really)
crack the egg carefully into the cup lined with oiled plastic wrap.
3. Grab the overlapping plastic and tie at the base right above the spot where the egg lies.
4. You should have a little package with a perfectly round shape when placed on a flat surface.
5. Now drop the egg sack into the boiling water and turn the heat down to low, cover and let cook for 3-5 minutes depending on the desired doneness. Remove and cut right under the knot. Be careful you don't cut into the egg.

To me this is the perfect poached egg, I can execute the perfect egg during any busy dinner service no questions asked.

The Boston Globes food critic, Devra First, said we had a "perfect poached egg" in her review. I agree.....

No comments: