The taste of the sea
Poaching oysters brings out the delicate flavours of these mouthwatering molluscs. When poached, oysters swell, become meatier and develop a wonderful silky, rich flavour. Poaching preserves oysters’ natural moisture and their natural briny taste.
Nice twist to a brunch! Looks amazing. Going to try that myself.
Back in July 2023, Jim took Outdoor Chef Life creator, sushi chef, camper, fisherman, forager and seafood lover Taku Kondo and his partner Jocelyn on a tour of our oyster farm.
After their tour with us, Taku and Jocelyn went to Scandrett Regional Park where they poached some Mahurangi oysters to add to a bacon and egg buttie.
Tim Aitken was so intrigued by what they whipped up, that he decided to give it a go himself. So, one morning when he and Lucy had some guests at their home for breakfast, Jim followed Taku’s recipe and served up some oyster bacon and egg butties.
“Bloody good”
“Bloody simple”
“Changed the texture for the better”
“Beautiful oyster taste of the sea for those who don’t like raw oysters”, he tells us.
Why poach oysters?
As Taku says in his video, “Oysters are amazing raw, but they’re also good if you just poach them a little bit. We have some lightly salted water here and we’re going to poach the oysters. Just drop them in. Poached oysters are really good.
The texture of poached oysters, … still almost feels raw. But what it does is it kind of gets plumped. It has a nice form to it.
Just less than a minute, 30 seconds or so, we’ll take them out and see how plump they get.
Pretty cool”.
Poaching oysters
The cooking time for poaching oysters can vary depending on their size. However, as a general guideline, we suggest you poach them until the edges begin to curl. Taku was poaching them for “just a minute or less than a minute – 30 seconds or so”.
Also, keep in mind that oysters will continue to cook after being removed from the poaching liquid.
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Shuck at least a dozen oysters. Reserve the liquid (oyster liquor) for cooking, and the shells for serving.
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Pour the oyster liquor and water into a pot. You need enough liquid to well cover the oysters.
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Heat until gently simmering and then add the oysters.
You can also poach oysters in their shells if you don’t feel like shucking them. The heat will kill the oyster and it will release its shell and pop open.
Poached oysters – another fantastic way to eat them
If you’ve never tried poached oysters before, then we suggest you give them a try. Why not don your apron, grab a few friends and family and tuck into some oyster bacon and egg butties for breakfast or brunch this weekend?
Yum!
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.
Feel free to contact us directly should you want more information. As a family business, we are very proud of what we produce and sell – and we only sell the best.