You need practice to poach the perfect egg, but consider it an important part of your culinary skills. If you listen to television’s Top Chefs, you’ll hear the masters say that their first challenge to a prospective line chef is to poach an egg.

Today, chef Johnny Gnall takes you through the process. Tomorrow, we’ll present a video.

Says Chef Johnny: A poached egg is surely the most elegant of egg preparations. Under hollandaise at a Sunday brunch, a Mimosa nearby, all atop a white tablecloth, it promises a silky, runny yolk within a delicate white pillow.

But getting that perfect pillow at home can be quite challenging if you haven’t mastered the technique. A poached egg requires the most finesse in the kitchen.

Fortunately, there are a number of things you can do (and look out for) that will make the poaching egg-sperience much easier to master. Your first few tries will probably be learning experiences, but if you use these guidelines, it shouldn’t take long before you hear egg-sclamations of excitement at your breakfast table.

1. Get a large pot. To begin, get a pot of water on the stove. A large pot is ideal because the more space the egg has to get comfortable, so to speak, the easier it will be for things to turn out right. Add 1 to 2 tablespoons of distilled white vinegar and a couple pinches of salt.

2. Heat the water. Start with the heat on high, as if you were going to bring the water to a boil. You’re aiming for a temperature of 160° to 180°F; but if you don’t have a thermometer, look for little bubbles escaping from the bottom of the pot. The big bubbles from boiling water (212°F) will jostle your egg as it cooks, making it hard to achieve that attractive pillow shape. TIP: I find it is easier (and faster) to get the water to nearly boiling and then lower the heat to attain the ideal temperature.

3. Crack the egg. Once the water is at the right temperature, watch it for a few minutes to make sure the temperature stays constant. Then crack the egg into a glass, mug or dish (Editor’s Note: We use a Pyrex custard cup). This will ensure that any pieces of shell that fall in can be picked out. The best tool to use is actually a larger piece of eggshell. While fingertips, spoons and other utensils create a game of “catch the egg shell,” pushing the shard away, another piece of eggshell actually attracts the shard—almost magically.

4. Lower the egg. Give the pot a few swirls with a slotted spoon, then gently drop in the egg by placing the glass or dish close to the water’s surface. The swirling will help the egg white form tightly, as opposed to dispersing bits of white in the pot. Then let everything sit for a bit; if you mess with the egg or the water before the proteins have a chance to coagulate (set), the egg is likely to come apart. Watch and wait for at least ninety seconds before you do anything else.

5. Check the white. Once the egg looks like it has begun to come together, use the slotted spoon to very gently lift it to the surface of the water. The white is the part you should be checking, as it will cook first. If it is still translucent in some parts, give it another 30-60 seconds and check it again. You want the white to be opaque, and the yolk still runny. You can check the yolk’s consistency by lightly poking it with your finger. If it gives, sort of like a water balloon, you’re in good shape.

6. Remove the egg. Once the white is opaque (and your yolk is still deliciously runny), you’re ready to remove the egg. Use the slotted spoon to lift it gently out of the water, scooping under it to catch all of the white. Rest the spoon on a towel for a moment to drain as much water as possible (this is why you have been using a slotted spoon). When you plate the egg, you can let it slide gently from the spoon or you can delicately flip it over (a useful move if your topside ended up less attractive than your bottom side).

7. Season. Don’t forget to season with salt and pepper, a necessary finish. The best choice is coarsely ground black pepper and sea salt.

Now get cracking!

Need visuals? Watch for a video, tomorrow.

An eggcellent overview of the different types of eggs.

That comforting cup of Irish breakfast tea is
actually Assam, from India. Photo © Olga
Miltsova | Dreamstime.

Most tea drinkers have heard of Irish breakfast tea. Fewer have heard of Assam (ah-SAHM).

Yet—surprise!—they’re the same tea.

The Irish developed such a fondness for the rich, malty black tea from northeast India that they adopted it as their morning cup. Hence, “Irish breakfast tea.”

Normally we’d advise that, if your palate demands the best, you should avoid products called “Irish breakfast tea.” Unless you already know and like the brands, they’re likely to be more mass market teas, less malty and missing the honey nuances that delight with some Assams. A tea labeled Assam will likely be a better tea. This is a generalization, of course, but it usually works for us.

However, for St. Patrick’s Day celebrations and gift-giving, “Irish breakfast tea” makes good sense.

Check out our full review of Irish breakfast/Assam tea. Discover how Irish breakfast tea differs from English breakfast tea.

We’ve even recommended a gift box of Assam/Irish breakfast tea and a silvery steel measuring scoop, tied with a green ribbon. It’s a gift you can give to yourself, too.

 
Tea History

Great tea needs no milk and sugar. It’s always been drunk “straight” in China and Japan, where tea has been brewed for thousands of years.

According to some sources, the Dutch were the first to add milk to both tea and coffee, in the 17th century. In the 20th century, mass demand in the west and mechanized production techniques (CTC) led to the production of inferior teas, which needed a hit of sugar to provide a pleasing flavor.

Masala Chai: A Related History

Due to English influence, today’s chai, or more properly, masala chai (masala means spice, chai means tea), is very different from the original—an ancient Indian ayurvedic beverage, a cleansing spice tonic that did not include any tea.

When the British began to establish tea plantations in Assam, in 1835, they added milk and sweetener to their tea, as they did at home. The British “recipe” was fused with the original masala chai drink to create what we know today as masala chai. However, tea was too expensive for most Indians and largely grown for export.

In the early 1900s, the British-owned Indian Tea Association began to promote tea consumption to Indian consumers. Because black tea was still an expensive ingredient, vendors used milk, sugar and spices—the ingredients of today’s masala chai—to create flavorful brews while keeping costs down. The drink’s popularity spread throughout India and became even more popular in the 1960s, when mechanized tea production made black tea affordable for the common man.

TEA TRIVIA: After water, tea is the most widely consumed beverage in the world.

After weaning, an estimated 65% of humans worldwide, including up to 50 million Americans, decrease their production of lactase. Lactase is produced by the cells that line the small intestine. It is necessary for the digestion of lactose, the main carbohydrate in milk.

Without sufficient lactase, consumption of significant amounts of milk and milk products (including, but not limited to, butter, cheese, ice cream, sour cream and yogurt) can yield unfortunate results.*

Those with the condition can still enjoy milk products by popping products like Lactaid, essentially the lactase enzyme in a pill or chewable tablet.

Or, they can look for lactose-free products. So far, there’s good availability of lactose-free milk. Lactose-free yogurt is just beginning to trickle out.

*In 30 minutes to two hours after consuming lactose, symptoms can include abdominal pain, bloating, cramps, diarrhea, gas and nausea.
Green Valley produces plain and flavored lactose-free yogurt and kefir, plus sour cream.

Clemmy’s makes a delicious line of ice cream that is lactose-free, sugar-free and gluten-free.

But both have limited distribution. The best way to get them into your store is to beg your store manager, and rally others to do the same.

Yoplait Lactose Free Yogurt

The good news for yogurt lovers is that Yoplait, a national brand with great distribution, has just introduced Yoplait Lactose Free yogurt in Cherry, Peach, Strawberry and Vanilla. (We wish they’d add a plain yogurt, which can be used in so many ways, including as a sour cream substitute.)

You can enjoy the lactose-free yogurt straight from the container or use it in recipes from yogurt parfaits and frozen yogurt pops to smoothies and baked goods. Head to the brand website for recipes.

And head to your grocer to pick up a bunch.

About Lactose Intolerance

Thirty to 50 million Americans—adults and children—are lactose intolerant. The disorder affects some populations more than others:

[1] Lacinato kale is also called black Tuscanand dinosaur kale (photo © Good Eggs).

[2] Sundried tomatoes are combined with kale in the recipe below (photo © Bella Sun Luci).

[3] Don’t forget the garlic (photo © TijanaDrndaski | Unsplash).

[4] Lemon zest perks up the recipe (photo © Sunkist).

Dark, leafy kale is one of the most highly nutritious vegetables, with powerful antioxidant and anti-inflammatory properties. It is part of the Brassicaceae botanical family, the group of cruciferous cancer-fighters that also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, horseradish, kohlrabi, mustard greens and radishes.

Kale is a descendent of wild cabbage, native to Europe and Asia Minor. It has been cultivated since around 2000 B.C.E.

Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. It was introduced to Canada by Russian traders, and then to the U.S., in the 19th century [source: Wikipedia].

Because kale is so prolific and easy to grow, during World War II in England, citizens were encouraged to grow it in their victory gardens.

In the U.S. in the same century, kale was known only in its ornamental version, as a garden plant.

In 2007, food writer Melissa Clark sparked the American raw kale salad trend among foodies and health-conscious eaters after eating a kale salad at a Brooklyn restaurant [source].

Although it’s flavorful and good for us, Americans don’t eat much kale. It’s available year-round, so try it. It just may become a family favorite.

National Kale Day is the third Wednesday in October.

A recipe for Garlic Braised Kale & Sundried Tomatoes is below.
 
 
HOW TO BUY, STORE & USE KALE

Look for kale with firm, deeply colored leaves and moist stems. To store, wrap the leaves in a damp paper towel (don’t wash before storing), tuck it into a plastic bag and place it in your refrigerator’s crisper.

 
One of the easiest ways to serve leafy, hearty green vegetables like kale is to quickly sauté them with some garlic. Start with this recipe from Melissa’s (which sells organic kale).
 
 
RECIPE: GARLIC-BRAISED KALE & SUNDRIED TOMATOES

Ingredients

 
Preparation

1. Place a small amount of oil, garlic and onion in a deep skillet or wok and turn heat to medium. When the onions begin to sizzle, add a generous pinch of salt and pico de gallo seasoning, and sauté for about 2 minutes.

2. Stir in sundried tomatoes. Stir diced kale into skillet with lemon zest. Season to taste with salt and sauté for 2 minutes.
 
3. Add water and rice wine vinegar, cover and reduce heat to low. Cook until kale is quite wilted and a deep green, about 8 minutes.

4. Remove from heat and stir in vinegar. Transfer to a serving plate and garnish with hazelnuts.
 
 
Find more of our favorite vegetable recipes by pulling down the menu in the right column.
 
 
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†This is a blend of chile peppers and salt. You can substitute red pepper flakes and adjust the salt to taste.

For added Irishness and deliciousness, we added some Bailey’s Irish Cream Liqueur to the frosting.

GUINNESS CHOCOLATE CUPCAKES RECIPE

Ingredients

Buttercream Icing

 
*You can pulse table sugar in a food processor.

Preparation

1. Preheat oven to 320°F.

2. Cream butter, sugar, vanilla and Bailey’s.

3. Combine all the dry ingredients; blend in egg, Guinness and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 to 20 minutes. Let cool.

4. For the buttercream icing, beat the butter and confectioners’ sugar until soft and creamy. Add two drops green food coloring and stir until combined. Ice cooled cupcakes. Garnish as desired with sprinkles or sanding sugar.

Find more of our favorite cupcake recipes.