perfectly poached eggs with buffalo sauce

Perfectly Poached Eggs with Buffalo Sauce

Making poached eggs is actually pretty easy if you just follow a couple of guidelines and don’t fuss with it too much. Poaching produces an egg with a wonderfully rich runny yolk, which is why I don’t really understand why the most classic way to make poached eggs is with hollandaise sauce. You take a runny egg and top it with a runny egg mixture? I don’t know, maybe I am missing something! In my opinion just topping the poached egg with a simple buffalo sauce (the term buffalo sauce used loosely because its really just butter sprinkled with cayenne sauce), is tastier and way less effort than hollandaise.

perfectly poached eggs with buffalo sauce

perfectly poached eggs with buffalo sauce

Like I said, poaching eggs isn’t difficult if you just keep a couple of things in mind:

  • Don’t add salt to the water. The salt is abrasive and makes it more difficult for the yolk to stick to the egg white.
  • Bring your water to a boil then turn down so that it’s just simmering. Violently bubbling water will tear the egg apart
  • Add lemon juice. The acid helps the egg white congeal and stay together. Some people use vinegar but I’d¬† rather have my egg taste like a hint of lemon than a hint of vinegar.
  • Make a vortex in the water before you add the egg by stirring it in a continuous circle. This helps the egg white twist around the yolk.
  • Put the egg in a dish, then slowly tilt the dish over the water so that slides out into the center of your vortex. That way it enters the water with less force.
  • Leave the pot be while the egg cooks. Don’t worry if the egg white separates a little bit.
  • Cook the egg for 2 minutes for runny whites and yolk, 3 minutes for runny yolk or 4 minutes for a slightly cooked yolk.
  • Skim some of the excess egg white from the surface of the water, then take the egg out with a slotted spoon so it can drain.

That seems like a lot of stuff to remember but the whole process only takes a few minutes and it’s pretty straight forward. Once you’ve done it once, you’ll have it down.

perfectly poached eggs with buffalo sauce

The perfect bite!

perfectly poached eggs with buffalo sauce

perfectly poached eggs with buffalo sauce

Serves 1
Prep time 5 minutes
Cook time 3 minutes
Total time 8 minutes

Ingredients

  • 1 egg
  • 1 tablespoon lemon juice
  • 1 pat of butter
  • 1-3 teaspoon cayenne pepper sauce (franks red hot sauce is what I use)
  • toast
  • salt & pepper to taste

Optional

  • cilantro

Directions

1. Bring a small pot of water to boil. Add the lemon juice; do not add salt!
2. Once the water is boiling, turn down heat to medium-low so it is just simmering. Crack your egg carefully in a bowl. Stir the water in a continuous circle to create a vortex. Tilt the bowl to the side right above the water so that the egg slowly slides out into the center of the vortex.
3. Some of the egg white will separate from the yolk, don't be alarmed by this and resist the urge to stir it or disturb the water any more. Set a timer for 3 minutes (this will give you a cooked egg white with a runny yolk). Put your bread in the toaster.
4. After 3 minutes, skim the excess egg white off the top of the water then use a slotted spoon to remove the egg from the water. Put the egg on the toast and top it with some butter and a few shakes of cayenne sauce. Garnish with cilantro if desired.

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