Jenn and Jill have challenged the Daring Cooks to learn to perfect the technique of poaching an egg. They chose an Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan and Homemade Sun-Dried Tomato and Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie Num Num.
Eggs Benedict was the recipe I decided to try, mostly because it was the one I was most familiar with. I have never made it, nor have I ever poached an egg. I thought, hey how hard can it be?
Well, turns out it's freaking super hard. I decided to just attempt the poaching and not the Hollandaise sauce, and really the dish was fine without the sauce. The poached eggs, however, well.... they didn't really work out so great for me.
I attempted the first egg.
Hot mess.
I attempted the second egg.
Hotter mess.
I attempted the third, and final egg.
Hottest mess ever recorded.
So, I did manage to salvage the second egg, as seen above, then I just pan-fried 3 more. Yeah. Y'all should know by now that's how I was going to roll. So we wound up with an English muffin, topped with some sliced ham, and a fried egg. It was pretty dang good. Not Eggs Benedict good but poached eggs are not my forte. I highly doubt I will ever even try to make them again. It just isn't worth the stress of seeing that egg white break apart as soon as it hits the water.
Some people turn out awesome poached eggs though, so if you're one of those people, I am very impressed now.
XO
Eggs Benedict was the recipe I decided to try, mostly because it was the one I was most familiar with. I have never made it, nor have I ever poached an egg. I thought, hey how hard can it be?
