I poached my very first egg this week.

I love eggs.  I love poached eggs.  I’ve always been too nervous to poach my own.

It’s an art form.









I dove right in.

Ooey.  Gooey.  Gorgeous.


6 thoughts on “Petrified. Poached. Perfect. Proud.

  1. Roger and I tried recently to poach eggs and gave up because they kept sticking to the pan or glass dish. We don’t use non-stick or plastic. We tried coating the dish with oil but that didn’t help. Yours looks perfect. We opted not to buy a simple egg poacher device. What did you use?

    1. I NEVER use non-stick (well, if I’m frying an egg I sometimes do). I love my stainless steel pots and pans. I think enameled (Le Crueset) is great too. Just make sure the water is DEEP enough so that the egg doesn’t fall and stick to the bottom. Bring the water to barely a simmer. You don’t want to disturb the egg and let it break apart. Crack the egg into a ramekin or tiny bowl first. Then, with a little vinegar in the barely simmering water, glide the egg into the water, halfway submerging the ramekin. This is an ever so gentle maneuver. Watch and wait. Don’t let the water rumble. Viola. Perfect poached egg! Ashley Kipp http://www.craving4more.com

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