FoodFash

Adventure Begins in the Kitchen

Master Poacher, In Pictures

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Breakfast:  Poached Egg on Sourdough Rye Toast

Lunch:  A quicker version of last night’s dinner

Dinner:  Whole Foods Tabbouleh Wrap & Greens

So I poached my first egg on Saturday and now I can’t stop.  With each poaching, I get a little better at gauging water temperature, performing the egg drop, and judging when they’re done.  And with each poaching, I get a little more addicted to how perfectly the bright yellow yolks ooze all over whatever crusty goodness I set them on.

How do you take your eggs?  Can you prepare them just as well as your breakfast spot?

Comments

  1. Jordan Lynn (Ciao Cow) says

    I used to hate egg yolks, but after being vegan for a stint and reincorporating eggs into my life, I cannot get enough of them, yolks included. I have never poached an egg though. Usually, I like mine scrambled or fried, but a runny yolk sounds really appetizing right now …

    • Kristin says

      It’s funny how taking a break from a food can give you an entirely new appreciation for it. I can always go for a runny yolk!

    • Kristin says

      I was thinking that if you cracked an egg into a bowl and then added almost boiling water to the bowl, let the egg cook a bit, and then put the whole thing back into the almost boiling water again… That might keep the entire egg in tact. Copy me if you tweet about your coffee mug technique, I’d love to hear how it turns out!