From choosing the right eggs to adding the perfect sauce, Chef Cyrille cracks the case for making the best poached egg this side of the Mystic River.

Q: What do you look for when purchasing your eggs?

Chef: I use eggs from free range chickens because they produce a more flavorful egg with a bright yellow yolk.

You can tell when an egg is at its freshest when it sinks to the bottom of a pan of water. As an egg ages, the air bulb between the shell and the egg increases. If an egg stands up in water, it is still okay, but not as fresh. If an egg floats in water, toss it in the trash, it's not fresh enough to eat.

When you crack into a hard boiled egg, you can find the air bulb between the shell and the white  – the bigger the space the older the egg.

Fun Fact - a hard boiled egg will spin on is side very fast but a fresh raw egg won’t.

Q: What is the most important factor when poaching an egg?

Chef: It is very important to use slow simmering water. Rapidly boiling water is too hot for cooking a delicate egg. Add salt and a dash of white wine vinegar to the water to facilitate the coagulation.  

Q: Fact or Myth – does adding salt to the water when poaching eggs decrease the time it takes for the water to boil?

Chef: But of course you add salt to the water, but only for seasoning. It is a myth to think salted water boils faster than unsalted!

Q: What is your favorite way to enjoy a poached egg?

Chef: I prefer my poached eggs with hollandaise for Benedictine. But I also like a nice Beurre Meurette which is a delicious red wine butter sauce.

VOILA!