5.04.2010
Poaching eggs

I've poached eggs a couple of times in the past, and they're passable, even though they usually turn out rather ugly. The pot gets to be a total mess, too, with egg white bits floating everywhere. I used Emeril's procedure this time, since it's slightly intimidating to poach an egg and I feel like I need explicit directions when things are slightly intimidating. I roasted the asparagus and sautéed the shrimp first. (For the record, Papa John's garlic sauce is *excellent* for sautéing shrimp. It's also excellent in grits, mashed potatoes, and just about anything else I think to cook with it.) Then I put the croissants in the warm oven as I turned my attention to the eggs and cheese sauce. The eggs drained on a paper towel while I finished the cheese sauce and sliced the tomatoes, and everything came together pretty well. Quick, delicious. Highly recommended.
Labels: eating out, kitchen adventures, photography
Comments:
You might consider an egg poacher. My cookware came with the little cups & they come out much better than dropping them in water. I learned the water method in Home Ec. at RJR. Just prefer the cups.
Cynthia
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Cynthia
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