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Monday, June 18, 2012

Poached Chicken Salad

So proud of myself.  I correctly poached an egg.  Then I put it on my chicken salad.  Then I ate it.  It was wonderful.

To poach an egg correctly, it has to be Xtra fresh.. as in, you caught it as it was coming out and you can feel the warmth from the inside of the hen.
Ok, maybe not THAT fresh, but you got the idea.

Then you bring a (small) pot of water to a boil with salt and white vinegar.

Then you bring down the temperature to a simmer and make a whirlpool.  Don't ask, you'll soon figure out why.  Slowly pour in your egg, white first, followed by the yolk.

Using a large spoon or 2, try to keep the white near the yolk.  This will help your poached egg be visually pleasing when serving.  If you made a whirlpool in the boiling water, this will have happened naturally.

After about 2 minutes max, scoop out the egg and plop it onto your lovely chicken salad made with leftover farmer's market rotisserie chicken and halved cherry tomatoes.
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