Twenty-four

poached eggs
Chef Thomas Keller Chapter Twenty-four

poached eggs

“The result of a beautifully poached egg is

something that is not only very elegant
but very satisfying.”

chapter review assignments

People are often apprehensive about poaching eggs • If you’re making a larger volume of poached
but it’s a simple technique. Start with a deep sauce- eggs, you can poach them ahead of time, leave
pot that will hold enough water to create a vortex. them in an ice bath, and reheat them in sim-
The swirling water will help the egg white envelop mering water for 30–45 seconds. Practice Chef
the yolk evenly as the egg white proteins set, Keller’s technique for reheating poached eggs.
creating a nice natural shape. Adding distilled
vinegar to the boiling water is essential to help set • Practice poaching until you get your perfect
the egg white. shape and your preferred doneness.

• Apply your poached eggs as part of a composed

dish. Try the grilled asparagus recipe on page
156 of Ad Hoc at Home which uses techniques
you’ve already practiced for big-pot blanching
and for making hollandaise sauce.

masterclass
79
Chef Thomas Keller Chapter Twenty-four

poached eggs

mise en place method

Ingredients
Bring water and vinegar to a gentle simmer. Taste the water
for a slightly acidic taste. Crack each egg into separate small
2 eggs
100 grams (1/4 cup) dis-
bowls. Begin to create a vortex in the water by vigorously
tilled white vinegar swirling the water around the edge of the pot. One at a time,
Brioche, sliced slip the eggs into the center of the vortex. As the egg drops
into the water, the egg will set into a teardrop shape. Gently,
Equipment reinvigorate the vortex and repeat with another egg. It is
4-quart saucepot best to poach only 2–3 eggs at a time. After 2 minutes, gently
2 small bowls
lift out an egg with a slotted spoon and check that the yolk
Ice bath
Slotted spoon
is soft to the touch. If the yolk is too soft, return it to the
Small kitchen scissors simmering water. Once the egg has finished cooking, drain
Serving plate the egg on a paper towel. Use small kitchen scissors to trim
off the stringy parts of the egg white. One way to serve the
poached eggs is on sliced brioche.

masterclass
80