Poached (in Mary's Daily Dish)

The morning after my family birthday dinner was the icing on the cake (no pun intended). My mom made brunch. This is always incredible. She made a cheesy potato casserole, fruit salad, egg cups (eggs baked in toast cups) and, of course, Eggs Benedict (easily my favorite brunch item) with chipped VA ham and a savory and a lemony hollandaise that I still claim to be the best ever.

I woke in enough time to help poach the last few eggs for the mid-morning meal. I was excited to try a new silicon egg poacher I had purchased my mom for Mother’s Day. When she poaches eggs she swears by her mother’s method of swirling boiling water in a pot with a splash of vinegar. Then she cracks an egg into the center of her self-made whirlpool. My mom was hesitant to try the new device, so I experimented. While it was fun to play with high-tech cooking gear, I quickly realized there was something soothing about a naturally shaped poached egg versus a perfectly formed egg in the poacher.

The Final Dish:

Turns out my mom didn’t want to keep the gift after all…so she sent it home with me. Huh….I guess I poached a poacher from my mom. Weird.

About the Author

Mary Bigham, the creator of wcdish, is a self-admitted sushi and travel addict. She has a crush on just about every food but refuses to eat American cheese.

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1 Comment So Far

Bob delGrosso – Jun 24, 2008

“she swears by her mothers method of swirling boiling water in a pot with a splash of vinegar”

Mother knows best Mary, this is hands-down the superior method. And if you have super fresh eggs (not more than 1 or 2 days out of the oviduct)you don’t even need the vinegar.

All egg poaching devices make it too easy to make the eggs too tough and I agree about the funky shape.
Lastly, you cannot beat a pot of water for simplicity; I wonder if she learned that whirlpool trick from Julia Child, that was her method.

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