Ludicrous, huh? It certainly is. The world is not a poached egg, it is a scrambled egg, all messed up and in need of some good breakfast meat to make it palatable. Hash brown potatoes would be good, too.
No, this article is really about poached eggs, which in the cooked egg family I rank highly.
Poached eggs are great unless you try to poach an egg. In my house I am the great breakfast cooker, which means that two or three times per week, I will masterfully cook eggs, bacon, and toast or English muffins. I will scramble the eggs, or fry them in bacon drippin’s. Yummm!
When it comes to poaching eggs, I have tried the boiling water, raw egg approach. This works OK, but you lose about half the egg white. Recently, I bought some egg rings through Amazon for less that ten dollars, and it turns out they are a pain to use, and almost impossible to clean.
Finally, I ordered one of those multiple cup fixtures that you use in a pan over boiling water, and it does a good job of poaching three eggs at once. I thought, “The best egg poacher, ever!”, until I tried to clean it.
Egg white makes a very good glue, especially when heated to poaching temperatures. No matter how well I lubricate the cups with olive oil, coconut oil, or vegetable oil the cups stubbornly cling to the egg white, and it is very difficult to clean that stuff from the poaching cups.
How many people like poached eggs enough to have them regularly? How does McDonalds make their perfectly round eggs for the Egg McMuffin? What is the best way to poach eggs?
Inquiring minds and hungry souls want to know.