A perfectly poaches egg can totally make up for anything; from a bad night sleep to a mad day at work, even kids screaming. Since last November when I finally learned how to poach an egg in the creamiest of ways, I started to experiment with different techniques. Balazs says that Julia Child gave me an inner egg-making-confidence. We’ve been having them on toasts with herbs, on bagels and roasted asparagus, with salads and even on top of a sliced avocado. So good, you should try it!
Anyway, last night I spotted Steph's really impressive recipe for a slow poached egg and I can’t wait for the weekend to try it out on my momwho is flying in tomorrow.
Wait, there is more. With this technique you can even make a pan fried version of your poached egg as well. Here is how!