POACHED: Chef Brandon Jew of Bar Agricole
“I’m a nut about eggs,” says Jew. “I haven’t let anyone else cook them for brunch at the restaurant yet.”
1. Jew starts with a wide shallow pot, filled halfway with water and seasoned with salt. When the water is hot enough that it almost comes to a boil (but doesn’t), he cracks an egg into a ramekin before dropping it ever so gently into the water.
2. When the egg white looks opaque, Jew pokes it with his finger to “make sure it’s still jiggly and squishy” and removes it with a slotted spoon that’s “smooth and gentle on the egg.”
3. Jew recommends poaching eggs ahead of time and keeping them on ice. For dinner, he likes to heat them up in kale soup made with bacon and served with a big piece of grilled toast and a shaving of pecorino.