Make Ahead Poached Eggs
Posted by Sarah Caron on The Cook’s Kitchen
Image by Annie Mole via FlickrDo you read Bon Appetit? It happens to be my very favorite food magazine. I dream of one day writing a column about cooking for and with children for the hallowed tome, much like Molly of Orangette has done with food and memories. Sigh.
The January 2009 issue of Bon Appetite has a great, great tip. Did you know that you can poach eggs ahead of time and save them for using in the next 24 hours? So, if you are planning a poached egg dish for the holidays, listen up!
Here’s what you do:
- Prepare the poached eggs
- Place the eggs into ice water and place in the refrigerator.
- When you are ready to use them, just slide the eggs into simmering water for 30 seconds and serve.
Easy peasy! Imagine how much time that would save when making eggs benedict for 10 on Christmas day…
