I’ve already explained in a previous post that while I am actually a very good cook, I basically suck eggs at cooking basic breakfast foods. I can make a good cup of joe, but that’s about it. Herein lies my dilemma. Now that I’m a DG (Domestic Goddess) Better Half no longer even offers to cook breakfast. What?? I’m expected to carry the role of DG and cook all the meals? Jiminy Crickets. Fine. I always thought I was born in the wrong era anyway.
Eggs. Love ’em. Neighbor lady is selling her eggs (okay, not her eggs per se, but her chickens’ eggs) for $1.00 a dozen. I’m in egg nirvana; except for the cooking part.
I love poached eggs, but I’ve tried all kinds of gadgets and tips (vinegar) to make them; all without success. Then, one of my dearest friends told me her husband’s trick. He’s a Cajun so, hello? he knows tricks. It’s so ridiculously wonderfully amazing, I can’t believe I never heard of it before. Ready?
Get a saucepan, turn the heat to medium, and put in a little oil (hello piggy grease). Crack your eggs into the pan. Once the whites start changing to white, pour a little water (for the two eggs above/below I used ¼ cup) in the pan and put on the lid (this is where glass lids are helpful). The eggs will steam/poach and in a minute or so you have poached eggs! You can lift them out with a slotted utensil or drain the water off and slide ’em on the plate. I could have used a smaller pan (or use more eggs) and the eggs would have been more compact, and more traditionally “poached shape.”
Laissez les bons temps rouler! (oh, I too was born in Louisiana!)