Poached eggs for a crowd
I realize that if you’re planning Eggs Benedict for more than a few people tomorrow this post is coming a leetle bit late. I apologize. I’ve been so crazy busy over the past couple of days I’m just now finding a few minutes at my computer.
I’m showing you only one of the many eggs I poached yesterday. I devoured this one with the toast and crisp bacon mid-morning. The rest are in cold water in my refrigerator waiting to be reheated for tomorrow’s breakfast.
Very fresh eggs work best to poach because their whites are still fairly intact. If you want to poach lots of eggs to serve at a later meal, here’s how you do it.
- Break each egg into a small dish or ramekin.
- Fill a large bowl with cold water and ice.
- Heat a few inches of water in a pot and add a splash of vinegar. (The vinegar helps tighten up the egg.)
- Bring water to almost a simmer. You don’t want the water to bubble vigorously.
- Make a whirlpool in the water with your spoon or spatula.
- One by one slide eggs into the middle of the whirlpool. If the egg whites separate too much you can try to gently coax them together using a spoon. Don’t panic if the egg spreads all around the pan. Even if it looks like a disaster it will be okay. (By the way, I have found it’s best to not do more than 3 eggs at one time.) Eggs are ready with a runny yolk after about 3 or 4 minutes, or until the yolk is still soft when gently nudged with a spoon.
- Remove eggs with a slotted spoon and gently put them in the ice water. Eggs will keep in cold water in your refrigerator for a couple of days.
- To reheat eggs, bring water in a saucepan to simmer. Add eggs and reheat in water for 1 minute. Remove from hot water with a slotted spoon to a paper towel lined plate to drain.