I have never in my life had any desire or need to eat a poached egg. To be completely honest, just the thought of eating an egg that has been boiled without it's shell sounded completely gross and...well....boring. However, upon visiting one of my favorite websites for recipe, photo, craft and homeschooling ideas there, right smack on my computer screen, ergo - in my face - was the directions for property poaching an egg according to my dear friend the Pioneer Woman. Since I've been sick with the flue for the past couple of days my appetite hasn't quite been the same but for some reason, that poached egg, served as eggs Benedict actually looked yummy.The Pioneer Woman made it look easy, it actually sounded good to my poor sore stomach and I'm bored so I decided to give it a try. Why NOT?
According to the Pioneer Woman randomly when tossing a raw egg into a boiling cauldron of water that has been stirred to a near tornado state the egg will wrap around itself and hence you will have a wonderful oval shaped egg in two minutes. Well, either I'm not quite as good at creating a tornado as she is or she lied. Regardless, instead of having a poached egg, I learned out to create that yummy ribbon of egg that is in egg flour soup. FAIL.
In my second attempt I decided to fall back on old faithful for instruction - Julia Childs. The woman is a culinary genius and considering that she barely knew how to boil an egg or cook anything else for that matter until attending cooking school in France near the age of 40, her life's achievements are nothing short of a miracle and a major inspiration for people like me. Okay, back to the task at hand, poaching an egg. Julia suggests bringing the water to a very light boil or heavy simmer, add a touch of vinegar to help the egg stay together and use only very fresh eggs. Well I didn't have any very fresh eggs and considering the state of my uneasy stomach and unpredictable south end, going to town for fresh eggs was out of the question. Old eggs will have to do. What I really liked about Julia's method was there was no rapid stirring needed, just crack the egg into a small bowl and gently ease it into the water. Wow, that was easy! Much to my delight, the egg stayed together and turned out just like in the picture.
Of course eggs Benedict wouldn't really be eggs Benedict without toast, bacon and hollandaise sauce and fortunately I had bread and bacon (not canadian ~ sorry) on hand and making hollandaise sauce is a piece of cake. I put it all together and bravely sat down to a rerun of Sex in the City to taste my masterpiece and much to my surprise it was WONDERFULLY DELICIOUS! The bonus is my stomach didn't fight back with cramps and threats of evicting the food I had just consumed and enjoyed. I can't believe it, I'm so excited about it that I think I'll make it for dinner tonight too.
p.s. The photo is not mine, I copied it from a web site. Sorry, I didn't think about grabbing my camera for the event.
