Behold the egg. There’s nothing like it. So versatile and perfect it can be added to a slew of dishes to create perfection (my favorite of the moment is frozen custard which I’m miffed there is only one NYC location it can be purchased at). Alone (or separated), it can be whipped into beautiful white mountain peaks, poached, hard-boiled, fried, scrambled, sunny-ied, soft-boiled or done over-easy.
My favorite is the poach. A fluffy exterior gives way to a rich and gooey interior that beckons to be soaked up and savored. Perfect over fresh bread, toast, coaxed into warm soup or at the peak of a salad (another favorite of the moment).
But low and behold, no bread was to be found in the home this morning. Instead, my reliable thick and hearty rye crackers would have to do, held together by some freshly melted Jarlsberg. A delicious way to enjoy season vegetables, this poach would crown a velvety avocado and sit beside a sugary-ripe tomato.
And while you enjoy this simple dish, don’t forget your morning paper. Whisky (below) likes to read his over breakfast. (For more cat antics head over to Eat Stuff).
Instead of a full recipe, because this one is fairly simple (melted cheese on crackers, sliced avocado and tomatoes, topped with a poached egg) I will give directions on how to poach, the most difficult part of the process and the part that befuddles most people.
TO POACH AN EGG
Active time= 4 minutes. Inactive time= 8 minutes
* 2 eggs
* 1 Tbl vinegar (I like to use Tarragon Vinegar, but any will do)**
* 2 tsp salt
1) In a deep sauce pan or small pot, fill water up sides about 2 inches. Add salt and vinegar. On high heat, bring to a rapid boil.
2) Crack eggs and gently, one at a time (careful so as not to burn yourself) usher the egg out of the shell and into the water. Do this close to the water; do not drop the egg in the water. (Alternatively, you can crack the egg into a small bowl and lightly guide the egg into the boiling water.)
3) Turn heat to medium, allow 2-3 minutes to boil and remove with slotted spoon.
** Vinegar binds the egg protein together