Monday, March 10, 2014

Steak and Mushroom Fettuccine with Poached Egg

February 24, 2014
If I could only eat one food for the rest of my life, it would be eggs.  I like eggs all ways, but I love them with a perfectly gooey, runny, bright orange yolk.

I have made poached eggs more times than I can count, but I've achieved a perfect poach only a handful of times.  I wish I could get it exactly right every time!




The directions I follow for poaching come from the man of my dreams, Mr. Alton Brown.
He says to poach eggs in a small amount of boiling water using the whirlpool method to prevent feathering whites.  Turn off the heat, cover your pot and you have a perfect soft yolk in 5 minutes. 


This is the method I follow every time (although I have found I need 6 minutes for extra-large eggs).  My eggs come out reasonably well shaped with a little bit of feathering but I still find it challenging getting a consistent cooked-white/runny-yolk balance.

Mexican-Quinoa-Poached-Egg-Water.jpg

Recently I came across this article at Bon Appetit which suggests cracking the egg into a mesh sieve first to let the loose whites fall away.  Slide the egg from the sieve into your boiling water.  I tried this tonight. I didn't even swirl the water first and the egg came out perfectly shaped.  I lost about 20% of the white through the sieve, but I would definitely use this method if I were entertaining.

Sometime I'll have to try out the arzak technique where you poach your egg in a saran-wrap pouch tied tightly at the top.  Look how beautifully they come out!

ARZAK EGG
Steak and Mushroom Fettucine with Poached Egg
1 serving
  • fettuccine
  • 1/4 onion - diced
  • 8 crimini mushrooms - sliced
  • pancetta
  • 1 clove garlic
  • 3/4 cup spinach
  • flank steak - cut into bite sized pieces or strips
  • 1/2 cup white wine
  • 1 tablespoon butter
  • 1 egg
  • parsley - chopped (for garnish)
  • parmesan (for garnish)

Cook the fettuccine to al dente.
While the fettuccine is cooking, follow Alton's directions above to poach an egg.  Set the egg aside.

In a separate pan over medium heat, add olive oil and onion.  Cook 2 minutes.  Add mushrooms, pancetta and garlic.  Saute until mushrooms start to cook through but still have a bite to them, about 5 minutes.
Add spinach, steak, white wine and butter.  Cook until the wine reduces to about half.

Spoon the fettuccine into a bowl, add your meat and veggies on top of the pasta and pour the wine-butter sauce over everything.

Carefully add your poached egg to the bowl.  Add parmesan and garnish with parsley.

February 24, 2014

If you could only eat one food for the rest of your life, what would it be?

11 comments:

  1. Have you tried putting a small amount of white vinegar in the poaching water? I don't measure, just about 1-2 tbsp., I'd guess. You don't taste it at all and it is supposed to help hold the egg white together. I've been poaching mine this way (in a whirlpool but not covered) at a low simmer.

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