Egg Poaching 101

As my mom often says, “sometimes you just want to eat”. After a long day, the last thing you want to do is get in the kitchen, but before you resort to take-out, just listen to what I am about to say. You can make yourself a meal that is healthy and fresh in less time than it takes the delivery boy to show up on your doorstep. When I want something fast, I almost always go for salad. I reviewed the “essay” that was my last post and realized that although I may not follow a recipe, it would be better to write everything up in recipe format. It’s easier to follow and a lot less daunting! So here is my recipe for Mixed Greens with Tea Poached Salmon and Egg. Keep in mind, we are cooking for one here.

Ingredients:

– a couple handfuls of mixed greens (you can use spinach, lettuce, whatever combination you like)
– around 5 cherry tomatoes
– 1 to 2 tbsp. of balsamic vinegar (I use the good stuff, 18 year aged)
– fresh cracked pepper, to taste

Mix this all together and there you have your salad portion.

– water
– one tea bag (pick a flavor that you like, I used cranberry pomegranate today)
– salt and pepper, to taste
– one fillet of salmon (no matter what, I ALWAYS get wild, Atlantic farmed stuff will work but after you discover what wild tastes like, you are ruined forever)
– one egg

Bring the water, tea, salt and pepper to a boil and turn it down to just below a simmer. After it has steeped, remove the tea bag and add your salmon. The cook time will depend on the thickness of the fillet. Mine was pretty thin and only took around 6 minutes. If it helps, salmon turns opaque when it cooks. When its done, remove it from the poaching liquid and let it rest.

Now for the egg. This was actually my first time poaching one. I quickly googled how and set to work. I cooked it in the same liquid as the salmon because it was still clean. But you can decide whether or not you want to change it. Adding vinegar to your poaching liquid helps to keep the egg together. Because the tea I used was already acidic, I skipped this step. Next you want to make sure that your water is the right temperature. You don’t want it boiling, you don’t even want it simmering, you want it just below a simmer. The bubbles just look they are just about ready to break the surface. Take a spoon and start stirring the water to create a whirlpool effect. I wouldn’t recommend cracking the egg straight in, first put it in a bowl, then gently pour it into the centre of your mini egg “jacuzzi”. Keep stirring gently to help the whites cradle around the yolk. I will admit, I got kind of freaked out because at first, all I could see was the yolk. I thought I was done for. But don’t worry if you lose a bit of the whites, just be patient and the perfect poached egg will form itself (if I didn’t mention, you can stop stirring at this point). The cooking time is 3-5 minutes depending on how runny you want your yolk. I ended up over-doing mine a bit, c’est la vie, it was my first time! I plated the salad on the bottom, then the salmon, with the egg on top. I was going for a more saucy effect with the yolk which would have been better if I had cooked it less. The flavors were good though and it took 20 minutes, tops! Enjoy!!!

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