Friday, December 5, 2008

Poached eggs on toast

One of the many culinary things I learned from my mom is how to make the perfect poached egg. Anyone who has tried to poach eggs knows there is a fine line between underdone and overdone. And there is about a 15 second window called "perfect." Underdone means the whites are jiggly and a bit raw near the yolk. Overdone means the yolk has gone from perfectly liquid, to bordering on cooked through. The perfect poached egg means the white is 100% cooked and non-jiggly and the yolk is nearly all liquid. Perfect for mashing up on a piece of toasted french bread with butter, salt and pepper.

Look mom! You've taught me well!
Steve thanks you too!

6 comments:

Suzy said...

YUM...that's what I'm having for dinner tonight.

Betsy said...

It's also an awesome breakfast, lunch or dinner when you haven't gone grocery shopping in a million years. There is usually bread and eggs in the house.

Jen said...

I wish I like eggs . . .

Jen said...

I mean "liked"

amanda said...

That looks soooooo good! Jen, you're crazy!

Lindsay said...

I have personally had your poached eggs on several occasions and they really are perfect! Yum! Makes me want one right now.