Poached Eggs Make the World Go Round

March 25, 2008


If there’s one thing that I started to eat a lot more of in the past year, it’s poached eggs. And I hardly ever eat them for breakfast — they’re a mainstay in my dinner repertoire. Tonight I made a simple pasta of garlic, olive oil, sea salt, a touch of truffle oil (yeah, I still use it on occasion), bread crumbs and pepper. I topped it off with two poached eggs and parmesan. The runny egg yolks made a super sauce, and this was a magnificent dish.

I also top a lot of my salads with a poached egg, as once again, the yolk helps pull together a simple vinaigrette.

A dish that I stole from Ashley Christensen is toasted brioche with sauteed wild mushrooms and a poached egg.

With spring asparagus about to appear in farmers market, try a poached egg on top of the spears with some freshly grated pecorino romano.

And when I make huevos rancheros, I actually poach my eggs in the ranchero sauce. It’s fantastic and not that different from the “Eggs in Purgatory” concept, which is eggs poached in spaghetti sauce.

Of course, I haven’t even talked about breakfast dishes. Poached eggs over grits, hash browns, hash or just plain toast. Eggs Benedict. I mean, poached eggs are the alpha and the omega. They’re the best.

It’s so simple to poach an egg. You just need a skillet with an inch or two of simmering water. Add a little salt and a teaspoon or two of vinegar. Crack an egg into a ramekin, and slip the egg into the simmering water. Spoon some water over the top of the egg to cook it all over. Cook for about 3 minutes and remove with a slotted spoon. That’s it.