Until recently I never really understood the whole "poached eggs" thing... probably because I never had them the right way. As an old fan of eggs fried in residual bacon grease, this was indeed an experiment. But I've never gone back because done right, these eggs have more flavour than frying them in bacon ever could.
BRAD'S CIDER-POACHED EGGS WITH PEROGIES, ONION AND BACON
In case you're wondering, no, I don't go through the trouble of making my own perogies from scratch... yet ;) Frozen is fine for now.
The best way for me is to chop a few strips of bacon and fry it up with half an onion. Then drain the pan and fry the perogies.
For poached eggs, it's a little more tricky. Crack the eggs into small bowls first to make sure the yolks aren't broken (and there's nothing wrong with the egg) and so that they can go in the water at exactly the same time. Into each small bowl, pour in a splash of cider vinegar. Bring a small pot of water to a gentle boil and pour in a splash of cider vinegar there too. Gently drop in the eggs (the rim of the bowl or ramikin should touch the water to prevent the yolks from breaking); cover and reduce the heat to minimum.
At this point you want everything else to be ready to go, including your favourite buttered toast because there's only a 20 second margin between the perfect poached eggs and hard yolks which are flavourless and rubbery. Using a slotted spoon, every minute or so lift one of the eggs out and carefully nudge the yolk with your finger or a spoon. As soon as it's slightly firm but elastic take it out and let it sit for a moment to dry, then lay on the toast with a sprinkle of coarse salt and fresh pepper. The whites should be firm and the yolk should be thick creamy-runny.
...the perfect Sunday brunch.
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