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Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.
So I was a little apprehensive when I saw this month’s challenge. First, I am not much of an egg eater so there was that hurdle to overcome. Second, I was plagued with flashbacks from Julia & Julia when Julie went through almost an entire carton of eggs trying to poach them for a recipe. My nerves were getting the better of me. Luckily, the holidays have been keeping my crazy busy, so I couldn’t obsess too much about all the in’s and out’s of poaching eggs and really just stuck to the advice from our hostesses and dove right in.
Amazingly, I didn’t have to go through a whole box of eggs to get three poached eggs. There were actually no real issues at all. I don’t know if they were the most beautiful poached eggs ever created, but they tasted good so I was happy. Chalk it up to beginner’s luck or some really good advice from our hostesses. but the process of poaching eggs was not nearly as frightening as I had been imagining it to be.
For the challenge we were provided with two recipes, but we were also given the option to use another recipe of our choosing, as long as it involved the technique of poaching. I settled on a Root Vegetable Hash with Poached Eggs and Parsley Pesto recipe that I found on Epicurious. Let me just tell you, this recipe is out of this world!