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A Very French Way to Poach an Egg


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To my mind, an egg perfectly poached is among the great, essential pleasures of one’s eating life. The protein (the white) is fluffy and textured, shaped by the currents of the water it has been cooked in. The fat (the yolk) is held in place, just, by a thin membrane, looking like a piece of tropical fruit, and always a little surprising when it bursts under the tines of a fork. An egg poached is different from other egg preparations: it requires no grease for frying, no butter for scrambling, nothing at all besides salt and pepper. Rarely is a food that is so simple also so much fun to eat. ....

Bourgogne Rouge , Becky Wasserman , Russell Hone , Pinot Noir , Marc De Bourgogne , பெர்கோக்னே ரூஜ் , பெக்கி வாசிஸேர்மன் , பினோட் நாய் , மார்க் டி பெர்கோக்னே ,