As I explained my intentions to my friend/coworker, she immediately told me I had to use a poached egg.
Me: “I can’t use a fried egg?”
Her: “Nope, it’s gotta be poached.”
Me: “Okay, so how do you poach an egg?”
Her: [Looks exasperated. Gives me fairly detailed explanation based on Alton Brown’s technique.]
Me: “I don’t understand.”
Her: [Explains again, this time using visuals.]
Me: [Looks confused.]
Her: “Just try it. If you waste an egg, it’s okay.”
It’s hard to believe that I’ve gone this long without poaching an egg, but it was time to step up to the plate. Here’s the technique I used (via my friend, via Alton Brown). I’m not saying I executed it perfectly, but I’m not arguing with the results.
- Bring ~2 inches of water to a boil in a small, shallow pan.
- Remove the pan from heat.
- Add a few drops of vinegar.
- Crack your egg into a mug, then submerge the mug horizontally into the pan and slide the egg out (this is the part I couldn’t quite visualize, and I never did watch Alton’s vid).
- Set the timer for 5 minutes.
- Hope and pray.
While I waited for my egg to poach (I wouldn’t dare try to poach more than one at once), I prepped the rest of the salad.
I cooked a few strips of bacon, prepped my dressing (~1 tbsp olive oil, 1/2 tbsp vinegar, juice from half a lemon, and Trader Joe’s 21 Seasoning Salute, and lots of freshly ground pepper), and made a bed of arugula. You HAVE to use arugula in a bacon and egg salad. Just trust me.
Homemade dressing is the BEST.
When the timer told me 5 minutes had passed, I carefully removed the egg from the water with a slotted spoon. I lost a little of the white, but all in all, I would declare my first attempt at a poached egg a GIANT success. And just check out the finished product:
The egg is so safe nestled between all that arugula, right? Not so fast…
Ugh, that yolk. There’s not much better than perfectly runny yoke, is there?
To finish off the salad, just place the bacon strips strategically around the egg, and grind some fresh black pepper over the whole thing. Perfect summer dinner, perfectly poached egg.