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Article: Poacher's paradise
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- April 11, 1999
- Author:
CopyrightCopyright 1999 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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EGG WHITES are a dreary substitute for the real thing. It's
possible to make them taste like something, but they'll never taste
much like an egg. And they won't gratify a genuine craving for
eggs. You need the yolks for that. A tender yolk, particularly in
a poached egg, is so beautiful it's practically a sauce in itself and
much too luxurious to limit to toast. Let it spill richly over
crisp pancetta, dip into a pool of caramelized onions, coat a bed of
roasted potatoes, or balance bitter greens tossed with bacon. One of
a poached egg's more glorious moments is in a bowl of hot chicken
broth garnished with spinach and dusted generously with Parmesan
cheese. The egg sinks to the ...