Pappardelle Pasta with a Poached Egg
I had no idea. Really, * no clue at all* that a poached egg would be a cursing, ranting, raving, tear-your-hair-out kitchen experience. It’s just an egg, right? The most versatile of all foods on the planet. There are at least a dozen reasons to eat eggs, including that they are full of choline, which is fantastic for brain development, especially in young children.
I have been making poached eggs the cheater way for years now – with a little water in a ramekin and then 60 seconds in the microwave. BUT TO DO IT OLD-SCHOOL STYLE, IT IS HARD TO POACH AN EGG PERFECTLY. Oh, sure. You can make stringy egg feathery watery soup. Any kitchen fool can do that. But a perfect oval egg with cooked whites and a buttery smooth liquid yolk? This required Job-like patience to teach myself. Much like Julie in the film Julie and Julia : “They taste like cheese sauce. Yum.”