Thursday, May 10, 2012
stolen from the woods in the dead of night.
Please tell me someone other than my sister understands this post title. Someone. Anyone. Childhood. Roald Dahl. Am I alone in this. k crying brb.
ALTERNATIVE TITLE: How to Poach an Egg
Although Eggs Benedict is one of my favorite breakfasts, I have never recreated it at home because historically I could never poach an egg to save my life. Every iteration in my own kitchen was either a stringy mess, cooked through, completely dissolved or SUPER vinegary tasting. The perfect mix of cooked whites and runny yolk -- without the flatness or well-done taste of an egg done sunny side up or over easy -- was simply impossible to achieve, so I stuck to ordering the dish at restaurants and daydreaming about it later.
This is what failure looks like, in case you're curious:
Then one day, I followed these instructions.
Vinegar can be a good thing, and not ruin your life!
You gotta swirl the water using a whisk!
Perfect poached eggs, every time.
I put mine on raspberry jam and homemade Irish soda bread. I think I heard angels.
I also understand that there are kitchen tools invented for this very purpose, but I am rugged, tough and anti-bougie gadgets. Or I just don't have one. So. There it is.