A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching. And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out.
So when my friend Mac suggested we make some kitchen tools, a great perforated spoon was high on the list. And here it is, The Badass Perforated (aka Egg) Spoon, now available at OpenSky, a new, still evolving e-commerce site (follow me there for weekly special deals they put together). It not only easily holds any egg, but it’s also a great utility player in the kitchen scooping up big helpings of what ever it is you’re lifting out of liquids. A good perforated spoon is a kitchen essential.
Also, I love to poach eggs. Eggs are one of the all-time great garnishes for, just about anything. I put them on a steak, on a salad, in a soup, on beans (a poached egg on Hoppin’ John is a perfect weekend brunch). The egg gives muscle and delight to every thing. For an easy midday lunch with Donna, I’ll sweat minced shallot in a little butter, wilt a pound of spinach in the pan and serve it as is, salt and pepper, with a poached egg on top and some toasted baguette. Easy, economical, satisfying.
By letting the liquidy part of the egg drain off, you don’t wind up with all so many flyaway whites.
You get a gorgeous poached egg
Poached Egg with Sauteed Spinach for Two
- 1 shallot, minced
- 2 tablespoons butter
- 1 pound baby spinach
- 2 large eggs
- salt and pepper
- Sweat the shallot in the butter in a large pan. Add the spinach and season with salt and pepper. (If you want, you can blanch and shock your spinach first which does affect the flavor, allows it to cook evenly, and you don’t need to use so big a pan.) Keep warm.
- Bring a pot of water to a boil.
- Crack each egg into a large perforated spoon and let the loose white drain off, a few seconds, then slip each egg into a ramekin.
- Turn the burner to low. When the boil calms, tip the eggs out of their cups into the poaching water and cook just until the white is set, a few minutes.
- Serve on a bed of sauteed spinach (hold a towel to the bottom of the spoon when you do to help draw off excess water), with toasted and buttered baguette.
Introducing the latest from Dalton-Ruhlman tools. The spoon, about 13 inches long and 2.5 inches wide, is $27—we’re trying to keep costs as low as possible but we have very little capital and so can only produce in small numbers; I apologize. The spoon is really solid, will last forever, and there’s nothing like it out there that we could find. If we can get some volume going, prices will go down!
If you liked this post on poached eggs, check out these other posts:
- Food/Science Blog covers the Science of Poaching Eggs.
- The New York Times shares a recipe on a classic frisee salad.
- Facts on eggs can be found at the Incredible Edible Egg
- Watch my video on making deviled eggs.
© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved.