Being fifty-something doesn’t mean I’ve got all the basics down pat.
Many life skills that others take for granted still escape me completely: parallel parking, gears on bicycles, price haggling, cryptic crosswords and … wait for it … poaching eggs.
After years (nay, decades) of failed poached egg attempts which ended in soggy, stringy, watery misshapen messes, I had given up hope of mastering aesthetically pleasing, well-shaped, evenly cooked and appetising poached eggs of the type served up in cafes, restaurants, diners and eateries around the globe.
I’ve tried all sorts of tips and tricks: boiling water, simmering water, still water, a slurp of vinegar, a pinch of salt, no salt, swirling clockwise, swirling anti-clockwise … even suspending the egg in a twisted pouch of cling wrap.
Always a disaster.
I have discovered the secret to the perfect poached egg… the PoachPod.
If you’re familiar with PoachPods, you may look away now. Go directly to another blog. Do not pass go. If not, stick with me. I promise it will be worth it.
I found these four PoachPods in a thrift shop.
I wasn’t sure what they were, how they worked (indeed, if they worked) but, being a curious type, I handed over my one dollar investment (yes, for all four) and took them home to investigate.
YouTube came through with a very instructive PoachPod how-to, and I got to it.
So simple. Here’s the nuts and bolts of it.
Set a half saucepan of water to boil.
Spray your PoachPod lightly with olive oil spray. Crack in your egg (trying to keep the yolk whole).
Once the water is boiling, carefully float the PoachPod (including the egg) in the water.
It will remain afloat in the water. Magic.
Here’s four I prepared (at once) for lunch today, floating neatly in their saucepan of water:
Cover the saucepan with a lid and after about five minutes, use a slotted spoon to lift out the PoachPod (with the egg nestled safely inside).
Loosen the egg with a spoon and serve.
The egg itself has never touched the water. It’s formed a uniform shape within its little pod and is cooked through beautifully.
Here is Mr P’s lunch. No straggly wet egg whites. No soggy, forlorn toast. (And, yes, Mr P only eats white bread. He’s a trucker.)
How awesome is that?
What do you think? If you already knew about PoachPods you won’t find my awesome discovery quite so awesome. And I’d like to know why you haven’t been raving far and why about your discovery.
I’m slow on the uptake – especially with culinary-related things/gadgets/skills/ideas – so it’s very probable I am amongst the last on the planet to learn the secret of perfect poached eggs.
If that’s the case, I’d rather not know. Right now I’m channelling my inner Christopher Columbus and feeling quite smug about it.
Now, if I can just discover a snazzy gadget to whip up some hollandaise sauce (or change the gears on my bike for me), my world will be complete.
Note: This is not a sponsored post. I have no relationship with the makers of marketers of PoachPod.
Note II: Mr Google tells me you can buy a pair of PoachPods for yourself for about $10 … or you could set sail for your local thrift store and hope for a fortuitous find like mine.