Tuesday, January 10, 2006

Play With Your Food

We all heard it growing up – “Stop playing with your food!” This Sunday’s New York Times Magazine encourages us to do the exact opposite. The recipe for Poached Scrambled Eggs is all about morning fun.

To make poached scrambled eggs, you strain out the thin part of the albumen (egg white) before mixing the eggs in a bowl, and then you add the resulting mixture to a spinning vortex of salted lightly boiling water. Cover the pot for 20 seconds, remove the lid, and MAGIC! You have an almost cooked scrambled egg.

After (very carefully) pouring off most of the water, place the almost scrambled eggs in a strainer, where they finish cooking for a minute or so.

Is this the fastest, simplest way to make scrambled eggs? Probably not, because you have to wash the strainer. Is it the tastiest? Yes. The end product is soft and fluffy, greaseless, and perfect on an English muffin with a little cheese and sausage.


Blogger Jeff in NC said...

Wow, I never heard of such an approach to scrambled eggs! That final outcome looks superb!!

10:32 PM  
Anonymous Anonymous said...

after getting the magazine on saturday, the boy and i did the same thing sunday morning. yum!

1:16 PM  
Blogger Michele said...

What a cool idea. I think my kids would really enjoy this approach to scrambled eggs.

10:50 PM  
Blogger Mona said...

Looks good Mebeth. Love your NY Times samplings;) Good to see what happens when you experiment with their recipes. A co-worker brought me in a dish of their mac and cheese for lunch. MMM! Can't wait.

12:48 PM  
Blogger s'kat said...

My husband is the offical egg-cooker of the household, but perhaps I could edge in with this recipe? It literally made my mouth water when I saw the picture!

8:40 AM  

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