I LOVE poached eggs. Yellow, soft, warm, runny, what’s not to love? Okay, well, apparently some people (Pat) do not love them. Actually, that does not adequately describe Pat’s feelings towards poached eggs. They completely gross him out, and I think he’d rather eat grass than poached eggs. Which makes me curious, how do my fellow Roses feel about poached eggs? Anyway, despite my adoration for poached eggs, I did not make them very often because they can be such a pain. Until I came across these fabulous little silicone egg cups at King Arthur Flour.
Ingenious!! I coat the cups with a little butter and the eggs slide right out of the cup. No mess, no fuss. Hooray! I enjoy poached eggs a couple of times a week now.
And on another note, the butter in this picture is Bordier butter I picked up in Paris when we were there last June with the Stewarts. I froze a couple packages, and that was the last of it. Sigh. The Moveable Feast people are a bit wrong about the butter, I think. I personally was not a huge fan of butter (other than being a firm believer in using loads of it when baking) until I tasted the Bordier Butter. Amazing. Instead of the thin, meager layer of butter I normally put on toast, with Bordier butter I spread on an overly generous, very thick layer. (white bread is best, but on this particular day I only had brown on hand). And then lick the butter knife afterwards. Though again, like poached eggs, there are apparently differing opinions on the fabulousness of Bordier butter (weirdos).
It isn’t poache eggs that gross me out. I find any non-scrambled eggs to be less than apealing.
I’m also not a fan. I always equate poached eggs with eggs benadict, which are completely slimy. It’s all a texture thing. Although, I’m not sure if it is the sliminess of the poached eggs or the holandaise sauce that I’m opposed to.
I don’t like the thought of runny eggs personally – but Jay really likes them! Maybe I should tell him about those little cups
And my Dad is a huge fan of all kinds of butter – Mom didn’t get it often because he was known to eat pats of it by itself, on nothing but the knife he’d cut it with – ! (though he seems to like all kinds of butter…)
I love runny eggs! Yum. I usually do them sunny side up or medium well since poaching is harder and I like the cooked edges.
When we were young my brother and I used to dip sausage and bacon in the middle of our eggs like dip! I’m sure that’ll gross the non-runny people out!
I have egg tools myself. They are these little round medal things that you can pour an egg into and fry it on the stovetop and it stays in a perfect little circle. Great for egg muffin sandwiches.
Poached eggs are delish! I understand the gross out but I do like eggs that run on the less well done side too. When I was little one of my fav breakfasts was “soldier eggs.” (hope I spelled that right!) Soft boiled egg in a cup that I’d dipp strips of toast into. Also, usually served with a cup of hot coco. Buttered toast dunked into coco……..mmmmm….what a great childhood memory I haven’t thought of in a long while.