Where I live in the Northeast, the sun says it’s spring but the temperature outside says it’s anything but. We could still have a major snowstorm as late as April! This noodle bowl is perfect for this in-between time. Poached eggs add a satisfying richness to the meal. They are also symbol of renewal, and right about now, I’m ready for one. In case you haven’t discovered it yet, eggs can be poached in advance, drained, and then reheated just before serving. You can even do this up to five days in advance; just store the poached eggs, covered with water, in an sealed container in the fridge. To warm, just gently drop the eggs back into a pot of hot water for a few seconds. Making the eggs ahead takes away some of the stress of trying to make everything come together all at once. It also makes this noodle bowl even easier to make on a busy weeknight. Additionally, try adding some white vinegar to the water when poaching your eggs. This doesn’t affect the flavor of the eggs, but the vinegar helps the proteins in the egg whites to set, giving you a firmer poached egg without as many of those wispy white bits. Earthy and nutty soba noodles are a staple of Japanese cuisine. They are made from buckwheat flour and can be found in most national supermarkets, as well as Asian markets. If you have a choice in your selection of soba noodles, I recommend the darkest you can find. They have a deep flavor that I love. A touch of sesame—from both sesame seeds and some toasted toasted sesame oil—continue the earthy theme. So pull up a chair, slurp a comforting bowl of noodles, and repeat after me: spring is coming! Crack 1 egg into a small bowl or measuring cup. Hold the rim of the bowl or cup as close to the surface of the water as possible, and gently tip the egg into the water. Rapidly repeat with the remaining eggs. Set a timer for 2 minutes to time the poaching. Stir the pot gently by dragging a wooden spoon around the edge of the pot, stirring the water just enough to cause the eggs to release from the bottom of the pot. You should see them bob a little in the water. After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate. Place a lid on the pot to keep the water warm. (At this point, the eggs can be refrigerated, submerged in a container of water, for up to 5 days.) Read More! Easy Poached Eggs Stir in the spinach. Stir gently until the spinach has wilted, about 30 seconds.
