Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chosean Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.
I’m not a big fan of the egg.
This may sound strange coming from a passionate home baker, but it’s true. I have no issues with using eggs in baking.
But put a plate of scrambled eggs in front of me and the reaction will not be pretty.
I grew up eating “uovo fritto” or fried egg. It was a childhood staple. I remember my grandmother frying up eggs for us as a snack. She’d generously salt them before serving them to us with bread so we could soak up the lovely yolk.
I’m not sure when, but at some point my stomach revolted.
While I had never liked scrambled eggs (blech!), something about the sight of runny yolk just didn’t sit well.
For the most part, I’ve managed to make it through my adult life avoiding the egg (outside of in baking). But with this particular Daring Cooks challenge, I was stumped.
I have ALWAYS wanted to learn how to poach eggs.
After some soul-searching, I decided it was time to be a big girl and at least try to put my egg issue behind me.
To be on the safe side, I decided to also self-medicate with generous portions of bacon on the side.
You know what? It wasn’t that bad! Poaching the egg was pure fun. It’s like watching a magic trick as the raw egg slowly cooks and the white solidifies.
The egg itself tasted light and the yolk was almost buttery (maybe it was all the butter on my toast?).
While I can’t say I’m going to start consuming eggs every morning for breakfast, I’m committed to giving them a try more often.
Thanks to Jenn and Jill for a great challenge!