Poached Egg

I love to read cookbooks before bed. I note recipes that I would like to try and soak in the plethora of culinary combinations. Cooking is a great hobby because I can always learn more, whether I explore a new ingredient, cuisine, or technique. The other night I was thumbing through Kitchen Sense because I am due to try another recipe. I have several recipes tabbed, mostly of the Mediterranean persuasion. I had visions of making Cranberry Johnnycakes with pure maple syrup for breakfast, but the next day was definitely a poached egg and toast with tea sort of morning. My mum said poached eggs should not count as “making a recipe”, but hey, it’s in the book and it counts.

Poached Egg:
My mum taught me to poach eggs in fry pans with some water. The results are okay, but can be a bit rubbery, especially on the edges. In Portland, I saw my mom-in-law poach an egg in a sauce pan with boiling water. Hmmm, which is the right way?

Mitchell Davis suggests the sauce pan method. Basically, you drop a cold egg into boiling water and simmer for about 3 minutes. The egg should have a soft yolk and cooked white; it is like boiling an egg without the shell. This method works well; I will make my poached egg this way in the future.

For thought: I have had poached eggs on salads in French restaurants, try it! Tasty!