Sunday, September 12, 2010
Choosing to poach eggs was rather a spree in self-indulgence on my part, since no one in my house, besides me, would even think of eating one. I should be more sympathetic, since it's only in the last year or two that I came around to anything other than a solidly cooked yolk.
But eating eggs Benedict for brunch at a local restaurant has forever altered me, and I've been wanting to try poaching eggs on my own for a while.
The result was a serviceably poached and decently tasty egg, but I think I'll have to try a few more times (maybe try a deeper pan--I skimped too much on depth since I was poaching only one egg). I think part of the charm of a poached egg is how they look before you stab them with your fork, and mine was a little on the sad side.
Ideally I'd eat a poached egg over a spinach-and-crispy-potatoes salad, but this I time I made do with toast, and sprinkled some leftover Gouda and Gruyere from the cheese sandwiches over it.
Find this and the other poaching recipes here, or on page 187 of the book.