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Article: POACHED PERFECTION DELICATE POACHED EGGS MAKE A NOURISHNG SOUP, A RICH SAUCE, OR A SIMPLE MEAL
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- April 15, 2001
- Author:
CopyrightCopyright 2001 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Egg poaching doesn't require as much skill as it does bravery.
Every cook faced with a pot of rapidly bubbling water and a teacup
holding an egg is sure that a mess is about to happen. But somehow
when that delicate egg hits boiling water, the white wraps itself
around the yolk to make a little round puff. When they're just right,
poached eggs have tender
whites and yolks that burst at the slightest prodding.
Some dishes beg for poached eggs, and not just obvious breakfast
choices like eggs Benedict. Poached eggs make a rich sauce for greens
- sauteed spinach, for instance, or salad greens lightly dressed with
vinaigrette. Dropped into a bowl of homemade stock that contains