No, une femme hasn't been hunting stag in the Earl of Wibberley's forest again. I'm referring to poached eggs, a skill which I've only recently mastered.
Mon pere ate two soft boiled eggs for breakfast almost every morning, so I'm no stranger to runny yolks. Our cat used to sit in my dad's lap while he scooped his boiled eggs out of the shells and chopped them up, and would periodically flick his paw out and scoop up a bite, so Dad begain making him an egg of his own periodically. Lawry's Seasoned Salt was (and remains) the condiment of choice on soft cooked eggs.
A few years ago while playing "food anthropologist" with my own eating, I realized that having some protein (and fat) with each meal prevents those between-meal blood sugar crashes, and eliminates that hunger-driven "when-am-I-going-to-eat-again" brain static. But making a soft boiled egg on rushed weekday mornings often feels like too much of a project, by the time you boil the water, cook it (4½ minutes), cool it, scoop it, chop it. Plus, soft boiled eggs don't work so well on toast. I have a microwave egg poacher, but the results have been wildly inconsistent and it's tough to get that perfect result of fully cooked white and runny yolk. A few months back with the help of our friend Google I started experimenting with poached egg methods. Here's the one that works best for me:
Fill a small saucepan with water at least 3" deep, bring to a boil. Crack an egg into a small cup or bowl. Once water is boiling, reduce heat until you get a medium simmer, salt the water. Slide the egg in gently, set timer for 2:00. When done, remove pan from heat, lift egg gently out of the water with a slotted spoon, drain a moment and enjoy over toast or alone.
Don't forget the Lawry's!
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