I Can't Stop Eating: An Ode To Eggs [Poaching]

[oneautumnday]

The egg looks simple. It is a humble creature, white or brown, and unassumingly smooth. It offers to us a blank canvas, beckoning to the cook to unlock its potential. And if there is one word to describe the egg and all it stands for, it is “potential.”

The Egg Farmer's Council of America would love me because, me? I love eggs. They are one of my

Comments

[mark_argent]

yes, yes, and yes! I love poached eggs, though I've always cheated and used an egg poacher. Never a fancy one, though -- the best egg poacher I've ever used was about ten cents worth of tin, had a dented bottom that caused it to rock on the burner when the water boiled, and made perfect poached eggs every time.

[yagathai]

The waitress always looks at me like I hve two heads when I order a poached or boiled egg at a diner, but I dn't care. I love them so!

I will have to try the vortex thing. Thanks for the protip!

[oneautumnday]

You're lucky they can poach them halfway decently there! I've been to many a brunch that could have been improved by an application of Egg Poaching 101: Suck Less.

[lilinthra]

Hmm, I have decidedly NOT been a fan of poached eggs, but now I'm wondering if they just weren't cooked well.

[pamelaneko]

Poaching eggs is a challenge I have always been afraid of! Maybe it's time for me to get over that and poach a motherfucking egg!

Thank you for this inspiration!

[fleshandfantasy]

I liked it, I read it, and I love eggs! I love food blogs, so I will definitely read yours when you start one up!