I have once again completely impressed my housemate with my completely mundane cooking skills. As he’s currently hounding me to make pot pie some time in the near future, I went and pulled this little trick out of my sleeve. Now, softboiled eggs are my favorite things in the world. They are my go-to comfort food. Comes from many sore throat infections as a child and not being able to eat anything substantial. But an egg boiled for 4 minutes was…. perfection and more than soothing on the misshapened and deformed tonsils. Anyways… I’m digressing. So, since I love soft boiled eggs and sunny side up eggs and just about egg in any form in which it’s yolk is gooey goodness, it comes to no surprise that I would like poached eggs. The funny thing is, I’d never made them before. I don’t know why not, they are so stupidly simple. And lately they have been all over the slashfood board. So, I went and gave it a try.
Either you can’t mess up poached eggs or they are stupidly simple. Now, what I did was put about 1 1/2- 2 inches of water in my housemate’s rice pot with about 3 tablespoons of white vinegar and set it to a nice steady simmer. Then I used the 1/2 cup measure because it had a handly little handle as I let some of the hot water enter it to begin hardening the whites. I carefully slid it out into the water and tucked the edges gently over until the eggs seemed to stay together. I let it cook for 2 or 3 minutes… or however long it took me to calmly fix the bread with cheesewiz and ham. I gently flipped the egg over and let it simmer for one last minute. After carefully draining it, I placed it over the open faced sandwich, sprinkled lightly with salt and enjoyed. My housemate totally loved it and was hounding me to make another.
Sure, it isn’t the poached eggs over asparagus and corn bread biscuits or even the ones with the hollandaise sauce. However, they were sure darn good enough for me.