Daring Cook’s #20: Poached to Perfection

by Jenn on December 14, 2010

in Breakfast,Daring Kitchen,Gluten Free,Meats,Vegetarian

Gluten Free Eggs Benedict Gluten Free Eggs Benedict

Jill (jillouci) and I are so excited to host Daring Cooks for the month of December! For this month, we decided to focus on a technique that seems intimidating to many, but with a little practice it’s really not that hard at all – poaching. All poaching means is cooking something in simmering (not boiling) liquid. And what more perfect way to practice the skill of poaching than learning how to poach an egg? They can make a tasty breakfast or salad accompaniment; there are so many different ways to use poached eggs, and they are used in cuisines from a variety of cultures.

The 1st recipe is one of the most well known poached egg dishes: eggs benedict – an open sandwich of English muffin, Canadian bacon, poached egg, and hollandaise sauce. This rich and decadent dish can be served as a really nice breakfast or brunch for having company over, and is sure to impress! The “daring” with this dish is in successfully poaching an egg in water, as well as making one of the famed mother sauces of France, the hollandaise.

Our 2nd recipe, oeufs en meurette (eggs in meurette sauce), is a classic dish from the region of Bourgogne (Burgundy) in France. It involves poaching an egg in a red wine/stock, which will then turn into a fabulous reduction sauce. One serves the poached egg on top of fried croûtes with sauce, bacon, mushrooms and pearl onions. This is also a great dish for breakfast/brunch as well.

And don’t worry vegans, we did not forget about you! Instead of poaching an egg, we found a delicious poached homemade seitan sausage recipe that we think you will love!

We hope you enjoyed this month’s challenge, and had fun learning the technique of poaching!

Blog-checking lines: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Tips for Poaching Eggs
• Make sure to use the freshest eggs possible. Farm-fresh eggs will make for the best poached eggs. Old eggs will have a harder time with the whites spreading out all over the place when you place the egg in the water.
• Adding a bit of vinegar or acidic agent to your water will help stabilize the eggs and cook the whites faster, and keeping your water just below boiling point (about 190F) will help keep the fragile eggs from all the boiling bubble action rupturing the eggs. Also make sure to salt your poaching water well.
• The other main key to success is to crack your egg into a small bowl first, taking care not to break the yolk. Then it becomes easy to gently slide the entire egg into the water for the poaching process. Some people will also suggest swirling the poaching liquid into a bit of a vortex before sliding the egg in, in order to help keep the egg whites together. I’ve found it works fine whether or not you do this step.
• A poached egg is done when the whites are fully cooked and the yolk has just started to solidify but is still runny when you cut it open – usually three minutes. It’s ok to go a little longer though depending on your desired firmness. I like mine so the edges of yolks are cooking but the inside is still runny, so I usually let them go 30s longer.
• You can poach eggs ahead of time (about a day). Just immerse them in ice water after poaching, and then keep them in a bowl of water in the fridge. When you are ready to use them, place them in hot (not boiling) water until they are warmed through.


Eggs Benedict
Hollandaise sauce by Alton Brown
Serves 4

4 eggs (size is your choice)
2 English muffins*
4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
Chives, for garnish
Splash of vinegar (for poaching)
For the hollandaise (makes 1.5 cups):
3 large egg yolks
1 tsp. (5 ml) water
¼ tsp. (1 ¼ ml/1½ g) sugar
12 Tbl. (170 g/6 oz.) unsalted butter, chilled and cut in small pieces º
½ tsp. (2 ½ ml/3 g) kosher salt
2 tsp. (10 ml) freshly squeezed lemon juice
Pinch cayenne pepper (optional)
* for gluten free, use gluten free English muffins or bread of your choice
º for dairy free, use a dairy free margarine

1. Fill a medium saucepan halfway with water and bring to a simmer.
2. Cut the chilled butter into small pieces and set aside.
3. Whisk egg yolks and 1 tsp. (5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.
4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.
5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.
6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).
7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.
8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.
9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but
you may need more if you’re using a larger pan with more water.
10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.
11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.
12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!




Oeufs en Meurette (Serves 8 )
Oeufs en Meurette: From Cooking with Wine by Anne Willan, seen on Epicurious

If you wish to halve this recipe, make sure to adjust your large shallow pan size accordingly so that you have enough depth for poaching your eggs. The poached eggs and the meurette sauce can be made up to a day in advance. Just take care store the poached eggs in a bowl of water in the fridge, and the meurette sauce can be easily reheated.

8 eggs (size is your choice)
1 bottle red wine (750ml/25 fl. oz.)
2 cups (400ml/16 fl. oz.) chicken stock*‡
1 onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1 clove garlic, crushed
Bouquet garni (thyme, parsley, bay leaf)
½ tsp. (2 ½ ml/3g) black peppercorns
2 Tbl. (30 ml/30g) butter°
¼ lb. (115g) mushrooms, sliced
¼ lb (115g) bacon, diced‡
16 pearl onions, peeled (200g/7oz.)
Vegetable oil for frying
8 slices of baguette, ¼” (6mm) thick
2 Tbl. (30 ml/30g) butter, room temp.°
2 Tbl. (30 ml/20g) flour *
salt and pepper
*for gluten free make sure to use gluten free stock and gluten free flour
‡ for vegetarian use vegetable stock, and omit bacon.
° for dairy free use a dairy free margarine.

Other notes on ingredients:
• You can use salted or unsalted butter, you will just have to adjust your “salt & pepper to taste” accordingly. I use unsalted.
• As this is a Burgundian dish, a full-bodied red wine like a pinot noir is a great wine to use for this dish. Anne Willan recommends a fruity red wine and I personally love the way a bold pinot noir works with this sauce, though you certainly can use whatever you like best. She also notes that you can make ouefs au mersault. Mersault is the famed white wine region of Bourgogne, and is generally made using chardonnay grapes, so it would be ok to choose a white wine if you want (though I have never tried it with white). No matter what wine you choose, make sure it is not too dry nor too sweet.
• To make a bouquet garni, just take the herbs (a few sprigs of each) and tie them together into a little bundle. Since the sauce will reduce for a while, it’s ok if you don’t have the fresh herbs – there will be time for flavor to come out of dried ones (for ex. fresh bay leaf may be hard to find). Alternatively, if you don’t have a way to tie them, you could just add the whole sprigs/bay leaves to the sauce and then just make sure to remove them when the sauce is done reducing.

1. Heat wine and stock together in a large pan and poach eggs a couple at a time for 3-4 min. Yolks should be firming but still a little soft. Set them aside.
2. Add the veggies, herbs, and peppercorns to the poaching liquid and let the sauce simmer until reduced to half volume. This will become the meurette sauce.
3. In a separate large skillet, melt 1 tbs. (15ml/15g) of the butter on medium-high heat and sauté the mushrooms until soft and then set aside. Add in another 1 tbs. (15ml/15g) butter and the bacon, frying until browned, then set aside on a paper towel. Turn down the heat to medium, add in the pearl onions and sauté until softened and browned. Then drain off the fat and add the bacon and mushrooms back to the pan and set aside off the heat for the moment.
4. In a medium skillet, heat a few tbs. of oil and then fry the baguette slices until browned on each side. Add more oil as needed. Set the fried bread (croûtes) on a paper towel and then place on a baking sheet in an oven that is set to 200F/95C/gas mark 1/4 or whatever your lowest setting is to keep them warm.
5. Blend 2 Tbl. (30ml/30g) butter and flour together to form a paste of sorts that will be used as the thickener for the sauce. Whisk this into the reduction sauce until the sauce starts to thicken.Strain the sauce over the skillet of mushrooms, bacon and onions, and return the skillet to heat, bringing to a boil. Season with salt & pepper to taste, then set aside again.
6. Reheat the eggs by placing them in hot water for a quick minute. To serve, plate a poached egg on top of a croûte, and then ladle some of the mushrooms/bacon/onions and sauce on top.




Homemade Sundried Tomato & Pine Nut Seitan Sausages
Homemade Sundried Tomato & Pine Nut Seitan Sausages: From Trudy of Veggie num num
Makes 8 sausages

¼ cup (60ml/150 g/5.3 oz.) pine nuts, toasted
½ a red onion
1 red chili
1 cup (240 ml/75 g/2-2/3 oz.) whole sundried tomatoes
¼ cup (60 ml/2 fl. oz.) olive oil
1¼ cups (300 ml/10 fl. oz.) vegetable stock
2 Tbl. (30 ml/30 g) tomato paste
2½ cups (600 ml/250 g/½ lb.) vital wheat gluten (gluten flour)
1 tsp. (5ml/4 g) dried thyme
1 tsp. (5ml/4 g) paprika

For the poaching liquid:
6+ cups (1.5+ L/51+ fl. oz.) vegetable stock
3 garlic cloves, peeled and smashed
2 bay leaves

Additional notes:
• Cheesecloth can be found at most major grocery stores, hardware stores, and home stores. If you don’t have and can’t find cheesecloth, you could use any thin, clean (undyed and untreated) permeable cloth, gauze, cotton flour sack towel, coffee filters (for smaller sausages), or maybe even clean socks you don’t care about staining.
• Vital wheat gluten can be purchased online from Amazon, or you can try making it yourself from whole wheat flour (see additional information).

1. Place 6 cups of stock, the crushed garlic cloves, and the bay leaves in a deep sauté pan or stock pot (you may need to add additional stock to cover the sausages). Heat on medium.
2. Toast the pine nuts.
3. Finely mince the pine nuts, red onion, chili, and sundried tomatoes (a food processor works well here).
4. Whisk the 1¼ cups of stock with the tomato paste and olive oil in a small bowl.
5. Combine the vital wheat gluten with the dried thyme (I left this out because I didn’t have any!), paprika, and pine nut/onion/chili/sundried tomato mixture.
6. Slowly add the stock/olive oil/tomato paste to the vital wheat gluten. Mix until you have a smooth dough. You will probably not need to add all the liquid. I added maybe ¾ of the liquid and the result was a rather wet dough. Whatever liquid you have left can be added to the poaching liquid.
7. Divide the dough into four portions. Each quarter will make a sausage about 10 inches (25 cm) long. You have a couple of shaping options here. You can make four 10 inch (25 cm) sausages, or 8 smaller ones. I made 10 inch sausages, tied off both ends, then twisted the middle to form two sausage links. This made each side a little tighter, and made it easier to fit them in my pot. Any way you choose, make sure you wrap each section tightly in the cheesecloth and tie off the ends with twine. Keep in mind, also, that the seitan will swell a little as it cooks, so the sausages will become fatter.
8. If the poaching liquid is not yet boiling, turn up the heat until it does. Add the sausages and turn the heat down to a simmer. Simmer gently for 45–50 minutes, or until the sausages are firm.
9. Remove the sausages from the poaching liquid (reserve the liquid if you don’t plan on eating all the sausages immediately). Allow the sausages to cool a little and gently unwrap. These may be refrigerated in their poaching liquid for a week.


Additional Information:
Culinary Institute of America tutorial on eggs benedict including homemade English muffins, poaching eggs, and making hollandaise sauce
Epicurious video tutorial on hollandaise
A tutorial for making seitan from whole wheat flour


Mardi@eatlivetravelwrite December 14, 2010 at 12:27 am

Thanks Jenn for a FABULOUS challenge. My eggs were not pretty when I poached them but I did the meurette sauce so it covered a multitude of sins. I will be making this again VERY soon – so delicious and so easy! And fyi, my current photo is way worse than yours -I still have a LONG way to go before I can take as good a picutes as even your old ones!! xox

Jenn December 14, 2010 at 8:39 am

haha – that’s why I put the eggs benedict pic on top! Not my best pic either, but much better than the meurette from when I first made that dish last year :) I’m so glad that you did the 2nd challenge – it’s become one of my favorite dishes!

Ruth H.l December 14, 2010 at 1:42 am

Thank you so much for such a fun challenge! I had been looking for an excuse to try poaching eggs again, and you came along at the perfect time! I had a great time with this one, and I really appreciate all of your help and support.

Jenn December 14, 2010 at 8:41 am

Oh I’m so glad you enjoyed it!!

Miss Nirvana December 14, 2010 at 5:03 am

Thank you for hosting the challenge. Your eggs benedict look fantastic!

Jenn December 14, 2010 at 8:45 am


Joy December 14, 2010 at 5:44 am

It looks great. One day I will attach poaching an egg. one day :D.

Jenn December 14, 2010 at 8:46 am

You can do it! It’s not so hard, really, just takes a little practice :)

Zoe December 14, 2010 at 5:49 am

Times like this makes me wish I was part of the Daring Cooks (or Bakers) – just for the sake of this challenge at least, especially in light of my poached eggs how-to that I posted a couple of weeks ago. Although I suppose then it wouldn’t be a challenge for me anymore? That being said, I’ve yet to make eggs Benedict! Well done!

Jenn December 14, 2010 at 8:47 am

omg I know when I saw your post I was thinking just that! You should join Daring Cooks anyways – you’d be a great addition to the group :)

Rosa December 14, 2010 at 8:41 am

Three fabulous egg dishes! Those are cooked to perfection.



Jenn December 14, 2010 at 8:47 am

Thanks so much Rosa!

Renata December 14, 2010 at 9:46 am

Jenn, I said so many times, but I say it again! LOVE, LOVE, LOVE the Eggs Benedict!!! This is a keeper and I’ll be doing it again and again. Never thought it could taste so good!! Thanks for hosting such an amazing challenge!

Jenn December 14, 2010 at 4:58 pm

Thanks!! Glad you had fun!

Suz December 14, 2010 at 1:03 pm

Wow, your photos are stunning! Also, that has to be the most perfect poached egg I’ve ever seen.

Thanks so much to you and Jill for such a fantastic challenge. It was the first time I’d tried Eggs Benedict & it certainly won’t be the last. Delicious!

Jenn December 14, 2010 at 4:59 pm

Oh thanks so much! Glad you liked the eggs benedict :)

Gayathri Kumar December 14, 2010 at 2:09 pm

Thank You Jenn for introducing seitan. It was a lovely dish for vegetarians like me..

Jenn December 14, 2010 at 4:59 pm

You’re welcome!

Jenni December 14, 2010 at 3:31 pm

Thanks so much for such a wonderful challenge! It was delicious and so much fun to prepare!

Jenn December 14, 2010 at 5:00 pm

Thanks! Happy to hear you enjoyed it!

CinnamonQuill/GlutenFreeFeed.com December 14, 2010 at 3:41 pm

Wow, you guys eat fancy at your house, all this stuff belongs in a five-star restaurant. Also, oddly enough, I’ve never tried a poached egg. But I am reconsidering after your photos…I think I might be sold!

Jenn December 14, 2010 at 5:02 pm

Ha not really… it’s not like eggs benedict is a weekly (or even monthly) item for me & my husband – but it is a lovely special treat!

Amy @ The Nifty Foodie December 14, 2010 at 3:49 pm

WHY did I read this before breakfast? Oh my goodness, I’m starving now! LOL

Jenn December 14, 2010 at 5:02 pm

LOL! I think that means you need to make eggs benedict for breakfast :)

Monkeyshines in the Kitchen December 14, 2010 at 4:17 pm

Thanks for a great challenge – we learned a lot!

Jenn December 14, 2010 at 5:03 pm

You’re welcome! Thanks for putting such a fun interpretive spin on the challenge with your creativity!

Kim - Cook It Allergy Free December 14, 2010 at 5:57 pm

Jenn, those Eggs Benedict look absolutely awesome!! I have had hit or miss success with mine in the past! I am so going to try them out now! Although now part of these challenges, I will be totally giving these Benedicts another go! This is a totally cool challenge, by the way.

Jenn December 14, 2010 at 6:03 pm

Thanks so much Kim!

Gourmande4ever December 14, 2010 at 7:15 pm

Dear Jenn,
Thanks a lot for the nice comment you wrote on my recipe, i really appreciate it : a great honnor indeed!
I thank you for your choice too, as i adoooooooore poached eggs!

Jenn December 14, 2010 at 7:51 pm

You’re welcome! I’m so glad that you enjoyed the challenge!

Audax Artifex December 14, 2010 at 8:28 pm

Thank you so much for hosting this month’s challenge and what a beauty it was. A challenge that concentrated on technique is so cool, so many members loved this challenge as I did.

I have to admit on first look I thought ummmmm then thinking about it I realised this was a fabulous challenge I have never made Eggs Benny it was delicious and I found a real-keeper-of-a-recipe for English muffins so thank you.

Then I did a spicy meat ball with poached eggs recipe which was so tasty .. then I did 18 hour slow-poached beef spare ribs dish so again thank you.

Your challenge was very inspirational.

Your versions of the challenge are stunning lovely photos as well.

Thank you so much.

Cheers from Audax in Sydney Australia.

Jenn December 14, 2010 at 9:32 pm

Thanks so much Audax! I loved all of your variations :)

Shelley C December 14, 2010 at 8:44 pm

Jenn, thank you so much for co-hosting, and for providing such a great challenge! I know I learned a lot, and it certainly looks like so many of the Daring Cooks did, too! Thank you, thank you!!!

Jenn December 14, 2010 at 9:33 pm

Thanks! Happy to hear that you learned a lot and enjoyed it!

Miri December 14, 2010 at 9:42 pm

Thanks for the awesoem challenge, Jenn! I wish my eggs had come out as lovely as yours but never mind! I’m so glad I had the experience of poaching something in wine! Mydish was delicious and I’ve learnt HEAPS about poaching from your challenge and other blogger’s comments!

Jenn December 14, 2010 at 9:52 pm

Aww thanks! I’m really happy you liked it and learned a lot!

Jo Ann Hennigar December 14, 2010 at 9:49 pm

Great challenge – thanks so much. Your photos are absolutely delectable…makes me want to make poached eggs again this weekend! :-)

Jenn December 14, 2010 at 9:53 pm

Oh thank you!

Kelly December 14, 2010 at 10:22 pm

Thanks so much for a great challenge! I love eggs and yours look amazing!

Jenn December 15, 2010 at 7:51 am

You’re welcome !

blepharisma December 15, 2010 at 12:20 am

Thanks for a great challenge!! This was exactly what I needed…

Jenn December 15, 2010 at 7:51 am

Oh I’m so glad!

Oggi December 15, 2010 at 12:25 am

Thank you for a very enjoyable and great challenge. The seitan sausages made me come out of my Daring Kitchen lethargy. I wasn’t able to make the Meurette in time but it is already on my to cook list this weekend.

Jenn December 15, 2010 at 6:54 pm

oh yay, so glad you liked the sausages!! hope you enjoy the meurette :)

Mary December 15, 2010 at 12:28 am

This was such a fun challenge for me–thank you! I got a bit carried away, but enjoyed every minute of it. It’s funny how you forget about certain foods in your quest for the next thing to blog about, but now I have even more poaching ideas and only need to find the time to make them. Love your photos, and the oeufs en meurette are still on my to-do list.

Jenn December 15, 2010 at 6:54 pm

I LOVE that you got a bit carried away! Fantastic dishes you made!

Kocinera December 15, 2010 at 1:11 am

Thanks for such a great challenge, Jenn! Eggs Benedict is quite possibly one of the most delicious things on the planet, so I was thrilled to give the whole recipe a try. Your renditions of the dishes look gorgeous, by the way. 😀

Jenn December 15, 2010 at 6:55 pm

Thank you! I have to agree about eggs benedict being one of the tastiest dishes, ever :)

Denise December 15, 2010 at 2:34 am

Jenn – Thank you for hosting this Challenge and reminding me of the versatility and beauty of poached eggs. They truly take an average breakfast, brunch or dinner to a gourmet level. Happy Holidays from Coronado, CA!

Jenn December 15, 2010 at 6:56 pm

You’re welcome! Yes I love how versatile poached eggs are – glad you enjoyed the challenge!

Sara@Belly Rumbles December 15, 2010 at 6:01 am

Thank you for an eggcellent challenge :p

Jenn December 15, 2010 at 6:56 pm

haha you’re welcome!

InTolerantChef December 15, 2010 at 12:03 pm

I poach thousands of eggs, but have never poached one in red wine before. I’ll have to give a try.Yumm…

Jenn December 15, 2010 at 6:57 pm

Yes I think you will love it!

sarah, simply cooked December 15, 2010 at 2:09 pm

Thanks, Jenn and Jill, for a great challenge. I was just saying to someone else that I prefer the Daring Cooks to the Daring Bakers because I know that the things I learn with the DC are ones I will use again. DB, on the other hand, is always impressive, but rarely something I feel like using again. Thanks for a brilliant challenge that is genuinely useful.

Jenn December 15, 2010 at 6:58 pm

Oh thank you – that was definitely one of our goals, to let people practice a technique they could use in a variety of ways – happy to hear you enjoyed it!

Lou December 15, 2010 at 2:33 pm

Beautiful photographs.
Thank you very much for the challenge. Really appreciated it.

Jenn December 15, 2010 at 6:58 pm

Thank you!!

David and Stacy December 15, 2010 at 4:06 pm

Thanks for having us!


Jenn December 15, 2010 at 6:59 pm

You’re very welcome!

Debbie December 15, 2010 at 5:58 pm

Thanks for hosting one of my very favourite Daring challenges! I had never tried to poach an egg without poaching cups before and this was fun! Now that I see all those who tried making their own English muffins.,….that’s on my list now too! What a super challenge, and yours looks beautiful as well! Thanks:)

Jenn December 15, 2010 at 6:59 pm

Yes English muffins are on my list now as well – glad you had fun!

Judy December 16, 2010 at 6:13 am

I had oeufs en meurette in France one time and I loved them. Thanks for including that recipe as well; now I can give them a try.

Jenn December 16, 2010 at 7:59 am

You’re welcome! I have not had oeufs en meurette in France yet, I will have to order them next time I go for sure :)

Valérie December 16, 2010 at 7:30 pm

Thank you for hosting this challenge, it was delicious and so much fun!

Jenn December 16, 2010 at 8:26 pm

Your welcome! Glad you had fun with it!

Evelyne@CheapEthnicEatz December 17, 2010 at 12:26 am

What a great challenge Jenn and Jill, just loved it…once I got over the fear of poaching. It really is not hard although it may not always look pretty I see myself poaching a lot from now on. Poached eggs definitely taste better. Happy Holidays!

Jenn December 18, 2010 at 11:41 pm

Thanks Evelyne – I’m glad you were able to get over your fear of poaching!

Salty Lips December 17, 2010 at 4:15 pm

Wow! those eggs look delicious!
It was really fun to try that technique, thanks for the challenge!

Jenn December 18, 2010 at 11:42 pm

Thanks! Glad you had fun with the challenge!

veena December 23, 2010 at 10:43 am

Thank you Jenn for such a wonderful challenge. I am sure i wouldn’t have even thought about it if not for your challenge. Sorry for being so late in thanking you
Merry Christmas to you!!!!!

Jenn December 24, 2010 at 11:36 am

I’m so glad you liked it, thanks so much!

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