You know what’s really fun? Knowing someone who own chickens. I work with a lady whose chickens produce a crazy number of eggs – so she brings the beautiful, brown eggs in to work by the dozen and lets me take them home! (Talk about Frugal!) As a result, we’ve been eating a lot of eggs.
Poaching eggs is a bit tricky, or it always seemed tricky, so I never really messed with it because it didn’t seem worth it. It’s the drop-an-egg-in-water-and-try-to-make-it-stay-together part that was worrisome. But after I ordered a salad with a poached egg on top at the Blue Talon in Williamsburg, I knew I had to learn to poach an egg. I did a little reading and am starting to feel pretty confident. I found this tutorial really helpful. Read it twice before poaching your first egg. I think poaching eggs takes a certain confidence – it’s like the eggs know it if you’re nervous. So fake it if you have to.
Once you’ve made a poached egg or two – make this delicious salad! There is nothing quite like a salad with warm asparagus, crispy bacon, a warm, runny egg and bacon vinaigrette. I’ve admitted that I don’t really love salads before – but now that I can make this salad, I could eat it everyday for the rest of my life.
FYI – once you an egg-poaching pro, you’ll want to put poached eggs on everything…because they are DE-lish. We’ve even made breakfast-for-dinner several times this month just for the poached eggs. More on that later.