Saturday, January 5, 2013

Poached Eggs


The main task while poaching is to keep the egg whites from flying away. Usually silicone cups or other non-stick utensils are used for that purpose. Personally I shun anything non-stick that can potentially touch my food, so I use mini mesh strainers for that. Cleaning afterwards is a bit of a pain, but this is trade-off I am willing to accept. 
  • Wash eggs, crack them open and empty contents into small individual containers containers (I use measuring cups)
  •  While the eggs sit on the counter, adjusting to the room temperature, bring a pot of water to a boil. The pot should be large enough to fit at least two strainers and the water should cover the eggs.
  • Once the water starts to boil, put it on low, immerse the strainers and wait for the water to cool down to a slow simmer.
  • Carefully lower the eggs and let them simmer for at least 5 minutes. Adjust the time depending on how done you'd like them to be.
Ironically, from the nutritional value standpoint, the runnier the yolk, the better. Some may have reservations of eating under-cooked eggs and this is a valid concern when it come to eggs collected from caged hens living in crammed, unnatural conditions. That's where bacteria prolifirate the most. Also, avoid washed eggs. This is the biggest irony. Food safety guidelines require producers to wash the eggs, making them move vulnerable for bacterial contamination. 
Find eggs producers who let their chickens go outside for nesting, scratching and dust bathing, and who do not wash the eggs. The more natural is the environment, the healthier are are chickens. When I was a kid back in Russia I used to eat eggs raw and never was sick. But these were the eggs brought form babushkas who bred little flocks in their backyards. For more info on egg production and labeling see the link below.

A guide to egg carton labels

Suitable for Paleo, gluten-free and ovo-vegetarian diets.


  

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