Froached Eggs Sweep the Nation
A couple of years ago I learned how to properly poach eggs; by properly I mean in a pan of boiling water, not in one of those little plastic things you stick in the microwave (a cheat if I ever could spot one!) The keys are the swirl and the vinegar in the water, which repels the albumin protein of the egg white (I think, ask Alton Brown!), and thus keeps it together. I’ve since come up with a few recipes I really love with poached eggs, and my own way to cheat. FROACHED EGGS! It’s more of a time saver than a cheat, really.
Learn how after the jump.
Ok- so if you haven’t figured out already, froaching is a combination of frying and poaching, and this is how it’s done.
Wipe your frying pan with some oil on a paper towel, or you can use cooking spray if you like, but you don’t want excess oil, because it will float up in your pan. Then put about 1/2 inch of water in your pan and a generous splash of your favorite white or light vinegar and get it boiling. Once boiling, crack your eggs in there, and cover with a lid. After a couple of minutes, start checking your yolks by poking them with your finger or a spoon, and remove with a spatula when they are perfectly cooked to your liking.
Here’s my favorite recipe that can be done with poached, froached or soft boiled eggs.
- Light and Summery Dill Froached Eggs
Toast an English muffin and spread with a little mayo (or veganaise if you want this dish even lighter) when it is nice and toasty.
While your muffin is toasting you should be cooking your eggs, if you are poaching/froaching, use an infused vinegar to add some eggstra flavor. If you are soft boiling, you can just sprinkle some on top. I used a homemade basil and garlic infused white vinegar this morning.
(Yum!! Sorry I don’t have a proper picture,
but I’m out of English muffins 😉 )
When your eggs are done, lay them on top of your mayo’d muffin. Season with salt and pepper, and a generous sprinkle of dill. You can use fresh if you like, but I actually prefer dried in this dish because it sticks to the egg and lends more flavor.