Wednesday, June 12, 2013

a great recipe + poached egg tip

This past weekend, The Husband and I made this delicious chard and white bean stew. We followed the recipe to the T, minus using large lima beans we already had around, adding extra veggies, and using rainbow chard for extra color. We served it upon toasted french baguette rubbed with garlic and with a poached egg on top.

It was really, really hearty and soooo good. It's definitely been added to our recipe rotation. Poaching eggs is not easy, though! I am definitely going to purchase an egg poacher tray thing. If The Husband can't pull it off (he is beyond talented in the kitchen), there's no way I will be able to.

I was a little leery of eating a poached egg, since I contracted mild food poisoning a couple weeks ago for the first time. Not. Fun. A poached egg is not cooked thoroughly enough to eradicate any possible salmonella that may be present in the egg, which is of major concern to anyone who is in ill health, pregnant, etc. We turned to Harold McGee's On Food & Cooking book to see if he had any tips on cooking a safe poached egg, and he did!

McGee recommends that, after poaching the egg in a pan, transfer it to a pot of water heated to 150 degrees. While keeping the temperature steady, allow the egg to sit in the hot water for 15 minutes. This will safely eradicate any bacteria that may still be lurking in the runny yolk. We tried this, and it did not affect the integrity and tastiness of the poached egg at all. So, if you've been told by a doctor to avoid poached eggs because of food-borne illness concerns, fear no more!*

*not that I think I'm better than your doctor or anything, so don't be stupid about this.

No comments:

Post a Comment