I am cooking from Seven Fires this weekend, and am fascinated by a recipe for a thick bread and tomato soup that is topped with a poached egg. It brought to mind an old blog post, one that I feel deserves re-posting. More on the soup later…..
Today I became obsessed with eggs, especially poached ones.
I had just taken a picture of the fresh eggs I get locally, planning on writing a post about the bounty in your own backyard, but before I uploaded the picture, I decided to check my Facebook. Lo and behold, there is a post from my friend Michelle, chef extraordinaire, that says simply, “Need to remember to top more dishes with a poached or fried egg”. That one really set me off, and I couldn’t stop thinking about it (actually, it seemed to set a lot of people off – many comments were offered about how to best top with an egg). I love almost anything with an egg chapeau, will go right for that item on any restaurant menu, yet I so rarely do this at home. Why, I don’t know. So, perhaps to inspire myself, I list my memorable experiences of this treatment, along with some of today’s Facebook suggestions:
One of my favorite salads in the world is of French origin, consisting of Belgian endive, frisee, and duck confit, dressed with a vinaigrette and topped with a poached egg. Bistro La Bastide in the Scripps Ranch area of San Diego makes one of the best I’ve had.
Eggs with Tomato Panzanella as served at Boulettes’s Larder in San Francisco. Blogger ouichefcook has a post about this dish here with a picture. I have tried to recreate this masterpiece (doesn’t look too hard, does it?), and while I make something good, it does not compare to Boulette’s version. I dream about this one.
How about on top of pizza? Make a lovely pizza with some peppers and sausage, then top with some arugula and a sunny-side-up egg. Heavenly.
Michelle recommends “on a nice pasta with sausage and wilted greens, topped with parm reggiano”. Her rendition would be divine, but since we are a plane ride away from each other, I am not going to taste her version any time soon. I am going to have to work on my own recipe for this one (and of course, I’ll post the recipe).
Eggs dropped in soups got a few mentions on Facebook, from chicken soup to udon. All great ideas – drop it in right as you serve it.
In case you don’t know, here is how to perfectly poach eggs:
In a deep skillet, bring 2-3 inches of water to simmering. You want to see tiny bubbles on the bottom the pan, but you don’t want the water rolling. The bubbles will keep the eggs from sticking to the pan.
Crack your eggs into a shallow bowl that will allow you to easily slip it into the water. Cracking them into a bowl first guarantees intact yolks, and provides an opportunity to remove any pieces of shell.
Using a large spoon, gently stir the water in circles, creating a bit of a vortex in the center:
Remove the spoon and drop the eggs into this vortex. Notice how the whites curl nicely around the yolks:
Cook for 3-5 minutes, just until whites set. The yolks should be runny for the dishes described above. Remove with a slotted spoon and enjoy.
Oh yeah, you can have poached eggs for breakfast, too:
Music in the kitchen – Ting Tings, We Started Nothing
This recipe and hundreds more at foodiekitchen.com