January 11, 2010


I've got a knack for making the perfect poached eggs.  They're easy, delicious, healthy and really simple.  Cooking without heavy ingredients has been a bit of a challenge but I'm getting into the habit and high quality basic ingredients seem to taste best when they can shine on their own.  Fresh local eggs cooked perfectly are a great way to start the week. If you like, serve them up with a few fresh herbs sprinkled on top or try a few strands of watercress to add a crisp refreshing crunch.

Here are a few fail safe tips:
fill a saute pan with water.  Add a pinch of salt and a couple of dashes of vinegar (it keeps the eggs from developing those wild stringy-strands) bring the water just to a boil then turn the heat completely off.  Crack your eggs into the water then cover the whole pan with the lid.  I set the timer for 7 minutes which leaves my eggs a bit gooey on the inside and perfectly firm everywhere else.  Scoop out of the water with a slotted spoon and serve.  Picture perfect every time. 

A very cool photo project by Jon Huck features portraits of people and what they ate for breakfast... check it out.  Lots of Cheerios...

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