Poached Eggs with French Toast and Asparagus Posted by: | June 8, 2010
 

Have you ever woken up one day, knowing you’ve just GOT to do something, else it would kill you and it can’t wait even another day? Well it occurred to me yesterday. I woke up and I just knew. I HAVE to try making Poached Eggs. Egg Benedict is one of my favorite breakfasts, and it’s just so much more tastier to eat an egg when it’s poached. The fact that Julie Powel tried to poach an egg on Julie & Julia made it even more interesting. And so I set off to the Fresh Market downstairs to hunt for very fresh eggs to make my first Poached Eggs (remember, it is of utmost importance that your eggs have to be very fresh before poaching, else the whites will not stick to the yolks nicely).

ANY CHARACTER HERE

I bought 5 eggs, thinking, it can’t be rocket science, I should have at least 3 or 4 poached eggs by the end of the day. How wrong I was. Turns out, poaching eggs is one of the hardest thing I’ve ever tried in the kitchen!!! And only 2 out of 5 eggs turn out looking remotely like poached eggs! I read the way Julia Child teaches it over and over again. I didn’t miss a step. And yet, once I crack the egg into the simmering water, the whites just start to travel everywhere except for wrapping around the yolk. I now officially admire every person who can poach eggs easily. Which means, I should be admiring every single person on YouTube out there who posts videos of them poaching eggs so easily!!! As if it was child’s play! Damn you market spoilers!

ANY CHARACTER HERE

So how do you make poached eggs? I followed the way Julia Child teaches, and added some tricks being taught on YouTube that I should have watched before cooking the eggs. Hope the next time I poach eggs (or even your first time) will be more successful considering yesterday’s experience…

ANY CHARACTER HERE

Poached Eggs with French Toast and Asparagus (adapted from “1080 Recipes” by Simone and Ines Ortega)

ANY CHARACTER HERE

ANY CHARACTER HERE

INGREDIENTS (serves 4)

ANY CHARACTER HERE

(For poached eggs)

  • 4 eggs (feel free to buy up to 6 to 10 to practise until you get the perfect Poached Egg)
  • A bowl of cold water
  • 2 tablespoons of White Wine Vinegar (to help the eggs hold their shape)
ANY CHARACTER HERE

(For French Toast)

  • 4 slices of thick bread
  • 350ml to 400ml fresh milk
  • 2 tablespoons plain flour
  • 2 eggs  (roughly beaten)
ANY CHARACTER HERE

METHOD:

ANY CHARACTER HERE

1. Pour about 2 inches of water into the  the saucepan or skillet and add 1 tbsp of vinegar. Bring it to simmer, but not to boiling point.

ANY CHARACTER HERE

2. Use your wooden spoon to swirl the water inside the pan into one direction to form a whirlpool. Quickly crack or pour your egg from a shallow dish into the whirlpool in the saucepan. The water’s movement will help keep the egg whites from running away from the yolk. Immediately and gently push the white over the yolk with the wooden spoon for 2 to 3 seconds (I found this step particularly challenging as the whites were too fluid to move).

ANY CHARACTER HERE

3. Cook the egg for about 2 to 3 minutes in simmering water, until the egg yolks are still soft to touch but the whites are already set around it. You can crack another 2 eggs into the same water and follow the same steps.

ANY CHARACTER HERE

4. Once the eggs are done, remove them with a slotted spoon and gently drop into a bowl of ice water to immediately stop the cooking of the egg. Before serving, you can drop the eggs into hot water for just about 1 minute to warm the eggs up again without cooking it.

ANY CHARACTER HERE

5. As for french toast, just combine the above French toast ingredients  and pan fry in butter on both sides till golden. Once done, place the poached eggs on top.

ANY CHARACTER HERE

6. Bring a pot of salted water to boil. Once boiled, add the Asparagus and let it cook in low-medium heat for about 10 – 15 minutes (depending on thickness of the Asparagus).

ANY CHARACTER HERE

7. Arrange the Asparagus on top of the Poached Eggs on the bread, and sprinkle salt on top to taste.

ANY CHARACTER HERE

And there you go. Finally at dinner time, I managed to make what I was supposed to make for breakfast :P:

ANY CHARACTER HERE

ANY CHARACTER HERE

It tasted delicious and I concluded that there is nothing wrong with eating a “Breakfast” dish for dinner. As long as it’s tasty and filling :). I love that when cut, the runny yolk oozes out of the egg into the bread. Asparagus and egg yolk is a perfect match too.  I love eggs. And the more I know about cooking, the more amazed I am at how many different ways you can cook an egg. The discovery continues!

 

4 Responses to “Poached Eggs with French Toast and Asparagus”

  1. TienQueen says:

    em thich asparagus, vua elegant vua tasty:D

  2. phuong says:

    What you mean by “just combine the above French toast ingredients and pan fry in butter on both sides till golden”?
    I understand that we have to mix the milk, flour and beaten eggs together and then soak the bread into the mixture before having them fried?

  3. phuong says:

    I prefer the way they poach eggs in VNese pho restaurant ^^

Leave a Reply