No, not my grandfather. The runny-yolked egg. I had a really good salad a couple of weeks ago with a soft-boiled egg on top (almost certainly because it’s probably easier to soft-boil them and keep them warm than poaching to order), and I decided to given them another shot—fans of ICN will no doubt remember that runny yolks have typically triggered my gag reflex.
But, this time out, it was perfectly fine, and made for a tasty salad (so good that I went back the next day to have it again). So I figured, if that didn’t kill me, maybe poaching would be worth trying. Turns out that a) it didn’t kill me; and b) it was actually very good.
Okay, in the interests of tradition, calm down, everyone, I know what you’re going to have for breakfast tomorrow. Or brunch. Or dinner or something. I’m not your babysitter—cook it when you want: poached eggs.
This is Alton Brown’s method: take a non-stick pan and add about an inch and a half of water. Bring it up to a simmer, then add a tablespoon of some kind of white vinegar (I used white wine vinegar). Crack your eggs into a couple of ramekins or other small vessels, give the pan a quick stir to get the bubbles off of the bottom (they don’t hurt the eggs, but they can make divots in the whites), slide the eggs in, and cook for four and a half minutes. Then take them out, drain them on some kind of kitchen or paper towel, put on some salt, pepper, and a bit of cayenne, and you’re good to go. Oh, and toast. You need toast, but I didn’t think that was necessary to point that out.