Some Like ’em Scrambled, Some Like ’em Poached by Allison

Well truth be known, I like my eggs in a variety of ways. When I was growing up it was scrambled and that’s the only way I ate them . Then I ventured into fried egg land after I had some friends over and my friend E was fixing the yummiest looking fried eggs ever for his wife and I decided in the moment to indulge in one of his concoctions and boy was it delicious. Heading out for brunch on the weekend at cafes in Prague was something I did became part of the fabric of my life here in Prague. After going Gluten-Free, it was eggs that I was able to order when I was out at a restaurant as pancakes and muffins and even ham were off the list. One of my very favorite places to go for brunch is Cafe Lounge and they make the most amazing poached eggs. I kept thinking to myself, “I should learn how to make poached eggs”. But then I always heard how difficult it was to make them and you have to have the “egg poacher contraption” to assist you and such so I delayed my experiment….until Saturday. It was high time to do an experiment and see if I could have some success in making my very own poached eggs. So off I ventured to the Farmer’s Market Saturday afternoon on the river. The sun was shining, the air was crisp, and people were feeding the ducks and swans alongside the river again. It was if the heaviness in the air had lifted, it was the weekend. It was time for a little indulgence, relaxation and fun it seemed. A live band playing alternative music, children sipping hot chocolate, people lined up to get their dairy products for the week and the steam coming off the are all images that you can soak up in a few minutes of experiencing the Farmer’s Market on the river. Oh yeah, a view of the castle and this beautiful city too!


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So it turns out there are many, many different methods to poaching eggs and everyone seems to have a way that works for them or at least so it seems. But I needed to “czech it out” for myself and see what worked for me! So I tried one method and it totally did not work, then I combined two methods and I achieved the infamous poached egg. Now, does it look like the poached eggs from Cafe Lounge? Almost:)

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Note: The water is a bit cloudy as the first egg attempt was an epic fail and it “clouded” the water. The important part here is that the water temperature must be around 190 degrees F, not boiling!

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I chose to top my poached egg with my red pepper pesto that I often keep a supply of in the freezer and all of that on top of a bed of spinach. It was tasty to have a fancy egg at my house for brunch this morning, yum:)

So here’s what I did:

Ingredients and Tools

Fresh eggs (however many you would like, and yes they have to be fresh eggs)

A needle (3/8 inches thick or strong enough to poke a hole in the egg or a push pin)

A wide metal mesh spoon or a slotted spoon

2 1/2 Tablespoons of white vinegar

a small cup or bowl

pot for boiling the water

water of course:)

So I used the trusty Julia Child approach which can be found here except I didn’t use a metal poached egg holder) but found using the push pin to take the air out of the large end of the egg to be helpful. I also used Smitten Kitchen’s methodology of creating a “whirlpool” in the water to help the egg take shape. Using white vinegar worked well from Marks & Spencer but it can also be found at the Thai Asian store in Vinohrady as it helps to congeal the egg white more quickly or so they say! The temperature of the water is key like I noted above and how close the cup is to the water when you pour the egg into the hot water is and how quickly you do it. The closer to the water (get as close as you can without burning your fingers) and the quicker you can pour the egg into the water, the more successful you’ll be in making a delicious poached egg. You can then use a slotted spoon to gently shape the egg while it is cooking in the water for about 4 minutes or however firm you like your eggs. Cooking them for 4 minutes usually yield a soft and runny center. You can then remove the eggs with a slotted spoon and place in a bath of ice water to stop the egg from cooking and to rinse off the vinegar, then eat as desired! While my poached eggs aren’t perfect, they are incredible tasty! Hope you enjoy your eggs whichever way you like ’em!

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