by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Mary Jane has a cool recipe in The Cozy Chicks Kitchen.) I don't get to eat poached eggs very often because Mr. L doesn't like them and my poacher makes FOUR and it seems to take forever to make them and I get impatient. Therefore, I usually cook an egg in the microwave (and why is it the white explodes and not the yolk?) and it's kinda hard and rubber, but if I put enough pepper on it, it's fine (especially with a lovely piece of dry white toast. That's just the way I like it).
My Mom has been under the weather and I've been trying to encourage her to eat. She likes poached eggs. Not like the way I prefer them, but runny (and, ick! -- yucky). She has a poacher, but it's for the microwave and she doesn't like rubbery eggs.
No problem. I'll make them like I saw in the movie Julie and Julia. (And if you want to see that scene, here it is--just click the link.)
Here's the link for that recipe; the egg poaching starts at time index 2:36.)
I like the way Ramsey describes the perfect poached egg: it's supposed to look like a little mozzarella ball. My Mom likes it on toast soldiers, so that's the way I serve it to her. I must admit, it looks wonderful ... but I'm just not a fan of runny yolks.
So, how do you like YOUR eggs?