Arriving home after a tiring day of work a few weeks ago, I was really looking forward to a warm dinner and a cold beer, and decided to make a quick vegetable pad thai. Upon taking the first bite, I realized I’d forgotten to add the egg in my haste. Then I thought, wouldn’t this be even better with an egg on it? I immediately got a piece of paper and started writing down ideas for dishes that would be even better with an egg, like a mad scientist who’s just had a breakthrough (perhaps this is part of my personal vendetta to turn every meal into brunch?) Thus, this series was born.
A poached egg is a wonderful thing. It can add creaminess and a touch of grandeur to any dish. This was actually my first time poaching an egg and I realized it is not nearly as hard as I always feared it to be. A few notes: use the freshest eggs you can find (their whites are more in tact) and use them cold, straight out of the fridge; don’t poke or flip the egg, or stir the water, while it’s cooking (you risk puncturing the yolk); a slotted spoon is the absolute best tool for lifting the egg out of the water (a large ladle is the second best). It may take a few tries to achieve your first perfect poach but don’t worry, you’ll get there. I believe in you!
(Yield: 4 servings)
Ingredients:
8 oz dry pad thai rice noodles
Salt
1 tbsp cooking oil (like coconut or canola)
1 c carrots, cut into matchsticks
2 c broccoli flourets
1 c packed baby spinach leaves
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp toasted sesame oil
1 tsp (or to taste) sriracha
3 garlic cloves, minced
4 eggs (cold, straight from the fridge)
2 tbsp vinegar
Procedure: Heat the cooking oil in a wok or large skillet over high heat. Add carrots and broccoli to wok and cook, stirring frequently, until vegetables are caramelized but not yet soft, about 4 min. Add spinach and stir to wilt.
In the meantime, cook the rice noodles according to package directions (most will tell you to soak the noodles before boiling) and rinse thoroughly under running water. In a small bowl, stir together soy sauce, brown sugar, sesame oil, sriracha and garlic. Add noodles and sauce mixture into the wok and toss together until evenly combined. Turn heat off.
To poach the eggs: Bring about 3 inches of water to a boil in a medium saucepan. Reduce heat to medium-low - water should not be rapidly boiling yet visibly simmering gently. Add vinegar. Stir the water to create a vortex. Break an egg into a small cup or ramekin and slowly pour the egg into the center of the boiling water. Let the egg cook until the white is set and the yolk is still giggly, about 2-3 min. Using a slotted spoon, lift the egg out of the water and place on a kitchen towel to drain. Repeat with remaining eggs. Top each serving of noodles with an egg and serve immediately.
Looks very nice and tasty.