Thursday, April 21, 2011

Poaching Eggs and Puto Breakfast Stack

The egg is one oft-abused poultry product when it comes to dirty Pinoy jokes and in the Pinoy kitchen, it is commonly cooked in the fried form- boiled, scrambled, sunny side up omelette- or as part of the all-time favorite dessert- the Leche flan.

The poached egg  is a rarity and served only to sick or old family members. But if you mix it with ingredients you usually have with sunny side up eggs- it is the healthier dish. The Puto Breakfast Stack though leans more toward the tasty than the healthy.


- 1 White puto (steamed rice cake)
- 1 slice cheddar cheese
- 1 poached egg
- 1/2  tsp. salted butter

To make, simply stack the cheese, poached egg and salted butter on the puto. Slice into the egg as you serve.
Now that was relatively easy. Let's get on to the hard part- poaching an egg.

I did a bit of research and found several ways to do it- by using a saran wrap, by using a ladle and the the traditional way of simply dropping an egg into a boiling pot of water and mixing furiously. I tried all of these. I ended up poaching several dozens of eggs and found myself an easy way.

Crack an egg on a ladle
In a 6-inch frying pan, let water boil to a roll. once it boils, gently place the egg in the pan.
Swirl the water, as done traditionally. once the egg white hardens, lift the egg with a slotted spoon
Here's how the poached egg should look like
In a bowl, place a square piece of saran wrap.  Crack an egg into the wrap.
Tie the wrap up. In a pan, let water boil to a roll and place the saran-wrapped egg.
Once the egg white hardens, take it out of the water.
Cut the plastic off

And this is what the poached egg will look like.

Crack an egg into a ladle
In a pan, let water boil. Before it comes to a rolling boil, put the ladled into the pan.
Once the egg white hardens, lift it out of the water and scrape it off the ladle.

This is how it should look like
1. If the eggs are not very fresh, you  may mix 1 teaspoon salt and 1 tablespoon vinegar for every quart of water used. This is not to enahce the taste of the egg but rather to help the the egg whites coagulate better.

2. Simmering time- 3-5 minutes, Make sure the water is hot and bubbling slightly.

3. Always drain the water, before serving the egg.


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