I think I might make a new category on the side bar over there to the right. In addition to “savory” and “sweet”, I could soon fill an entire category called “things with eggs.” I eat them almost every morning in the form of a scramble, omelette or a breakfast taco… but I especially love runny, yolky eggs for dinner. A poached egg instantly turns something incredibly simple into a fancy meal. (Or nature’s perfect sauce, as Jack calls it). I had never actually poached an egg before this. I have one of those cheater egg-poaching pans… but a dome egg out of that pan would not have been photo-worthy, so I took a stab at doing this the real way. I was going to report back with news that poaching eggs is not the hard and scary thing I thought it would be – that it was a snap and I got it right on the first try. And while it was and I did, a few mornings later I could not recreate that success for the life of me. If anyone has a pro-tip for poaching perfect eggs, please share! adapted from Ethan Stowell’s recipe in Sunset Magazine
