Sunday, December 4, 2011

How to Poach an Egg {and Eat it with Gouda and Tarragon}

So I've been poaching lately. Eggs, that is. And if anyone has not yet delved into this kitchen territory, let me beseech you to do so. When you've got the time in your morning to start a pot of water boiling (it's the first thing I do, before starting my coffee), you've got the means to make the softest, most beautiful and flavourful egg breakfast ever.

Now, I wasn't intending to blog about this, as I had changed my mind on my earlier consideration of making a hollandaise for it. I figured, no hollandaise, no blog post (which means no photos of the process, which, anyways, is actually so easy it doesn't even require any. Really, I promise.)

No sauce required a little improv on dressing up the eggs - topped on rye toast with gouda and a scattering of tarragon over top. And this, if I do say myself, was genius. Simple, easy, cheap...and sensational. My stomach was doing a happy dance while I ate the first one. I paused for a moment to snap a photo of the second before he was gobbled up in turn.

Eggs. Incredible, and oh so very edible.

More egg recipes:
Asparagus and Eggs with Parmesan
Classic Egg Salad Sandwich

Continue to Recipe...

Recipe: Poached Egg on Toast with Gouda and Tarragon
Serves 1
Time 25 mins

1 tsp white vinegar
med-large pot of water
2 eggs
2 slices rye bread
2 slices gouda cheese
freshly ground salt/pepper
a pinch of dried tarragon (or fresh if you've got it!)

need: long wooden spoon, slotted spoon, clean tea towel

1) Add the vinegar to the pot of water and start it boiling.
2) Once boiling, crack one egg into a separate small dish (careful not to damage the yolk.) Using a long wooden spoon, stir the water to make a whirlpool, and once it's going, slowly slide the egg into the vortex. This will help keep the yolk from separating from the white.

3) Make your toast. Let the egg cook about 3 minutes (for a hot, runny yolk) or up to 5 minutes for a firmer center. Remove with a slotted spoon and set on a tea towel to drain. Repeat method for the second egg.

4) Lay cheese and egg on toast, add salt/pepper and tarragon.

Dobrou Chut' / Enjoy.
-- Jo


  1. This is something I am more scared about doing in the kitchen than possibly anything else. No idea on earth why!

  2. I felt the same way for the longest time. Once you jump in, you'll see it's not nearly as daunting as it seems!

  3. This sounds amazing. Gouda and poached eggs, what a perfect combination!

  4. There's little better than a perfectly poached egg. And as a Dutch girl, I love the Gouda of course;)

  5. Oooh, Denise, you've just inspired a new foodie holiday to my wishlist - Gouda and Edam in the Czech Republic just can't be the same as up your way!

  6. It took me years to finally learn how to poach an egg properly. This sounds splendid. Happy holidays!


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