Poached Eggs

Eggs, one of our most versatile foods. Many ways to cook it and it adds quite a bit to any dish. I am typically a fried egg kind of person but now and then I want something a bit lighter. Poaching is not that difficult but I believe in practice to get good at it. I have tried many methods but I have coalesced around this one by America’s Test Kitchen. This is where a delicate hand is your friend.

1) Fill a pot full of water. I like to give the eggs room to swim if needed especially if you are making a big batch for a family breakfast. Get that to a boil.

2) In a colander, gently crack your eggs into it. What?!? Yes! This will allow those wispy whites to drain away while the main white remains. Only let the eggs sit in the colander for 30 seconds. Carefully pour the eggs into a 2-4 cup measuring cup.

3) Add 1 TBSP of vinegar and 1 tsp of salt to the boiling water. This will allow your egg whites to coagulate and set. Very important.

4) Take pot off heat. CAREFULLY, pour in your eggs, one at a time. Try to let them have room between them. Cover pot. Check after a minute to move the eggs around gently. They will stick to the bottom if you don’t watch it. After 2 minutes, the whites should be set. CAREFULLY, remove each egg with a slotted spoon. Serve.

Nosh Tips: You can play with vinegar for more of a color tint but I think it is diminimus. Bigger eggs, like duck will take longer and I think are more luxurious. For a showier presentation, carefully flip over the eggs as it has a flatter side.

Eat.Drink.Savor.

Caesar Salad Dressing

With my stance on dressings well documented, I am sharing another one. This is my base Caesar dressing. If you are like me and just shake your head at the dressing aisle in the supermarket, read on. I, like you, prefer making my own dressings mostly because I know that it is fresh and I know exactly what is in it. You do have a choice! Recipe is from Julia Child. I have my own Nosh tips at the end.

1) You can make this either separately in a bowl and drizzle on your lettuce leaves or do as I do which is to make the dressing with the leaves.

2) In the bowl method: drizzle 2 TBSPs of really good olive oil over 24 leaves of Romaine lettuce. Toss well to coat. Sprinkle a dash of salt and pepper, then squeeze 1 whole lemon on the leaves. Add a few dashes of Worcestershire sauce. Toss to coat.

3) EGGS: If you are reluctant to use raw eggs (salmonella chance) or your medical condition prevents it, either use pasteurized eggs or put an egg in boiling water for 1 minute. If you want, you can substitute some mayo for the egg. Crack 1 egg into the bowl. Toss to coat well.

4) Add 2 TBSPs of grated Parmigiano- Reggiano, yes the real stuff. Toss to coat.

Serve with your favorite meal. You can top off the salad with the proverbial chicken breast or what I did a pork katsu. Wa la!!

Nosh Tips: It is all about umami and I suggest adding a bit more here as the Worcestershire isn’t quite enough. Add a little bit of any of these items: fish sauce, chopped anchovies, anchovy paste, dashi, soy or ground up dried mushrooms.

Eat.Drink.Savor.