Try them and you may, I say.

Posted by Dana McMahan on March 30, 2008

And I will eat them in the rain.
And in the dark. And on a train.

And in a car. And in a tree.

They are so good, so good, you see!

-- Green Eggs and Ham, Dr. Seuss

I have never liked eggs. My mom reports that when she fed them to me when I was just a toddler I spit them out without fail. So when a poached egg faced me from from its perch atop a fava bean salad with green goddess dressing at my Hidden Kitchen dinner in Paris recently, I definitely felt some trepidation. But I really like to push myself into new experiences when I travel, and this dinner was my big splurge so I had incentive to at least taste it.

And what a revelation -- it was delicious! The molten yolk, the white fluff, who knew it could be so tasty? Poached eggs immediately dropped onto my list of dishes to try once home.

We picked up a dozen eggs from from Misty Meadows farm yesterday and I looked up poached eggs in my Joy of Cooking this morning. It couldn't be easier. Here's how I made mine:

(toast some sourdough bread and top with butter, have ready in your dish)

Bring about three inches of water (with a splash of vinegar and pinch of salt) to boil in a large pan. Reduce to simmer.
Place a 2 1/2 inch metal cookie cutter in the water.
Break an egg gently into the water inside the ring. Pour a little olive oil and a dash of salt on top.
Cook for about three minutes -- yolk should still be golden and liquid
Carefully remove egg with a slotted spoon and transfer to a plate lined with paper towel to blot water
Slide egg off plate onto your prepared toast
Top with sea salt and a pat of butter (I used truffle salt -- highly recommended!)

Enjoy quickly while the egg is hot.

I foresee a regular new weekend morning breakfast in my house.

TAGS: Eggs, Poached Egg
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