• Eddie

Israeli Couscous with Red Chard and Slow Poached Egg


I’ve seen a million recipes for poached eggs, and I’ve found a million ways to F them up. I stirred the water and made a tiny whirlpool vortex for poaching. I’ve added white vinegar. I made cute little Saran wrapped egg packages—and I’ve never been satisfied. I somehow always end up with a raw Rocky Balboa salmonella bomb, or an over cooked hard rock egg.

Luckily, David Chang is obsessed with the perfect poached egg and after thousands of cracked shells, his quasi-Japanese slow poach method is the best and easiest. I’ve taken it a step further and simplified his method. No thermometers needed. This is poaching for the brain dead. You can’t screw it up even if it’s your intention to make a sub-par poached egg. This is un-f’up-able.

Ingredients:

4 large eggs at room temperature (or at least not freezing)

2 T butter

1 large onion, sliced thin

4 cloves garlic, grated on microplane

1 bunch Red Chard.

1 C Israeli couscous (the kind that tastes like pasta, not sand)

2 C Vegetable stock

Salt and pepper

Instructions:

  1. Place a steamer basket in the bottom of a large pot. Put the eggs in the basket, and fill the pot ¾ of the way with very hot tap water. Place over one of the little burners on your stove. Heat on the lowest setting for 20 minutes. Then turn the heat off and let the eggs have a warm bath for 25 minutes.

  2. Meanwhile, melt the butter in a medium saucepan over med-high heat. Add the onion, garlic and a punch of salt. Stir well and turn the heat a little higher.

  3. Remove the stems off of the chard and slice into small pieces. Add them to the onion mixture and stir. Chop the rest of the chard and add to the mix.

  4. The onions should be fragrant and brown-ish. If the aren’t, wait until they are, then add the couscous. Stir and cook for one minute.

  5. Add the stock. Cover, bring to a boil, reduce to the lowest heat, and cook for 10 minutes. Then turn off the heat and let sit for 5 minutes. Taste and adjust seasoning if needed.

  6. Divide the couscous into 4 bowls or plates.

  7. Crack the eggs, one at a time into a small cup, then place an egg on top the couscous.

  8. Crack some pepper on the egg.

  9. Eat it. But first, break apart the egg and let the yolk make the perfect sauce.

0 views
  • Facebook - White Circle
  • Twitter - White Circle
  • Instagram - White Circle

© 2018 Eddie McNamara