Guide | Poached Eggs

Guide | Poached Eggs

A how to guide to poached eggs. The best way to cook an egg just got easier.

Intro

If you have yet to notice, based on my posts and interview questions, I love breakfast. And I really do feel that it is not only the most important meal of the day but it is usually the most delicious. All of the foods you find on a breakfast menu are keepers and it is amazing how you can see even the most sour, probably ex or current serial killer, dish washer in a restaurant’s, face light up like a child on Christmas morning when “family meal” is breakfast for dinner. What makes breakfast so good? Besides the fact that it is the starting point for your metabolism, it is easy. Think about breakfast, what time of day it’s traditionally at? That’s right, when you are far from high energy or wanting to do a lot of work. Early ass crack of dawn when the only thing you want to work on is how to turn back time and get back in bed again. That is why I love poached eggs. Well I love them because they are creamy, delicious and also cooked without any additional fat. So in this how to guide we will look into the details of a classic technique with a few creative time and energy saving tips, and share with you a stellar recipe.

What is a poached egg?

This should be reason enough on why to poach eggs.
This should be reason enough on why to poach eggs.

Poaching is a style of cooking. If you have not picked up the Jiu Jitsu Mag issue featuring ‘Berimboiled Chicken’ you might be a little behind the times. But that is ok, poaching is far from rocket science and actually very easy. It is when you cook an ingredient at a simmer rather than a boil. For you straight forward kind of grapplers, yea wrestlers I’m talking to you, this is what that middle setting on a stove is for. Not off, not high, but medium heat. With poaching you want to cook with finesse rather than hard and fast boiling water because the ingredients are a bit more tender. In this case, an egg. Raw eggs are not the most durable of items. So some steps are needed to help stabilize the egg while it transforms from raw to mouth watering goodness.

How it works

The keys to poaching eggs are in the details. From a classical stand point all the way to new age tips and tricks which I will get into towards the end, the critical details remain the same, water temperature, vinegar, and time.

See sometimes you dont need to just smash smash smash, its the gentle art after all.
See sometimes you dont need to just smash smash smash, its the gentle art after all.

Water Temperature: Poaching happens when water is simmering, not boiling. Simmering occurs around 180 °F, whereas water boils at 212 °F. You want to bring ~1 quart of water to a boil in a 2 quart pot. Then reduce the heat down to around medium so that you just have little lazy bubbles rather than white water rapids going on in there. For a diagram check out The Egg post about half way down.

Vinegar: With poaching eggs you need something to help stabilize the proteins (egg whites) when you drop them into the water so you are not left with a mess. This stabilizer is the ever-handy ingredient known as vinegar.  1 – 2 tbsp usually does the trick. Time: the term “time” is used in multiple ways. There are two types of time we need to take into account. Firstly how fresh the eggs are. The fresher, the better. If you have older eggs they are more prone to be messy and not poach nice and tight, but rather end up a wispy mess. The second time would be cooking time. First step is to understand that if the egg is right out of the fridge it will take longer to cook than say a room temperature egg.

Timing is everything, and a hammered egg is worth nothing.
Timing is everything, and a hammered egg is worth nothing.

Doneness | Cooking time
Runny Yolk | 4 minutes
Medium | 4.5 minutes
Cooked Yolk | 5+ minutes
These times are based on a cold egg. Subtract a minute if using room temperature.

Time-saving cooking tricks Now we get into the fun and practical information. How to actually poach eggs. Instead of just boring you with the traditional method I will break it down into three different techniques to cook poached eggs that I feel anyone will benefit from.

Wait isnt it usually 1 on 1? Whose that third joker?
Wait isnt it usually 1 on 1? Whose that third joker?

Gracie Style
This is the classic way to poach eggs, not very flashy, but super effective, much like Gracie Jiu Jitsu.

Ingredients
Water: 1 quarts
Vinegar: 1-2 tbsp
Eggs: 4

Method:
1. Using 2 quart pot (typical small pot) bring 1 quart of water and vinegar to a boil.
2. Reduce the heat to medium so the water is just barely simmering.
3. Crack an egg into a small bowl or cup.
4. Now carefully drop the egg into the water. Repeat this step, cook only about 2 at a time.
5. Cook for 4 minutes for a runny yolk, 4 1/2 for starting to set, and 5 minutes for fully cooked yolk.
6. Remove the egg with a slotted spoon.

Marcelo Style
This method takes the fundamentals of the technique, figures out the weakness and holds it tight. The cooking method is the same but instead of free dropping our eggs we wrap them in little plastic pouches so they cook without making a mess. Snug up your plastic wrap guillotines, its time to poach.

Grab the egg by the neck and wrap it up tight!
Grab the egg by the neck and wrap it up tight!

Ingredients
Water: 1 quarts
Vinegar: 1-2 Tbsp
Eggs: 4
Equipment
Small cup
Plastic wrap
Cooking spray

Method: 
1. Using 2 quart pot (typical small pot) bring 1 quart of water and vinegar to a boil.
2. Reduce the heat to medium so the water is just barely simmering.
3. Line a small cup with a square of plastic wrap. 6×6″ will be more than enough. Press the plastic wrap into the indent of the bowl creating a little plastic wrap bowl. Spray with cooking spray then crack the egg into the plastic wrap.
4. Fold all of the corners together above the egg and twist it closed, tie together too to make a nice little egg sack.
5. Now carefully drop the egg packets into the water.
6. Cook for 4 minutes for a runny yolk, 4 1/2 for starting to set, and 5 minutes for fully cooked yolk.
7. Remove the egg with a slotted spoon.
8. Take the eggs out of the plastic and enjoy them!

How I feel after class soemtimes...aka my shirts the paper towel. Its a sweaty joke.
How I feel after class soemtimes…aka my shirts the paper towel. Its a sweaty joke.

10th Planet Style
This method takes the concept and really reinvents it, this technique is not for everyone but once mastered it is very time saving, and kind of cool because you don’t need to use the stove. We are going to poach our egg in a microwave! The trick here is that not everyone’s microwaves are the same. Most work with the power set to 80% but if you have a super turbo Q5 drive alpha microwave, start with 50% power.

Ingredients
Water: 1/3 cup
Vinegar: 1/2 tsp
Egg: 1

Leave it to Chef Mike
“Hi Im Chef Mike and I am here to poach your eggs.”

Equipment
Microwave
Microwave safe cup and saucer to cover it.

Method
1. Crack your egg into the cup.
2. Gently pour water and vinegar over the egg.
3. Cover with the saucer and microwave at 80% power for 60 seconds.
4. Check the egg, if it is not done cook for an additional 20 seconds on 50% power. Repeat this step if necessary.

Recipe

Oatmeal Carbonara Reciipe Card copy

Tips

  • Set your poaching liquid up the night before so all you have to do is turn the heat on first thing and start to get ready and by the time your teeth are clean or you are slightly less zombie like boom, water’s ready to go.
  • Make your hash browns or carbs in advance so for dinner all you need to do is reheat it and poach a few eggs, boom! Dinner in less than 10 minutes.
  • Add a poached egg or two to pasta instead of having sauce, the runny yolk will become the sauce and the whites will be much added protein.
  • Poach your eggs in small baggies in advance and have them on the ready to heat up in warm water right before dinner.

Conclusion

If this doesnt make you want poached eggs there is no saving you.
If this doesnt make you want poached eggs there is no saving you.

There are the tried and true methods that will always work, then there are the new age techniques made by time saving fools who would rather spend more time on the mats than boiling water. So eating poached eggs will switch up the way you cook your eggs and help you enjoy food. Eggs are a great source of protein and they are cheap. There are a ton of uses for eggs so might as well try them all and see which are for you! So go cook some eggs. But first subscribe below to Grappler Gourmet Weekly to get these posts delivered directly to your email! Also check out Inverted Gear and use grapplergourmet to save 10%.  You can also use GOURMET10 at Q5 for 10% OFF your order! Eat well, train hard. Oss




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