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You Crack Me Up

March 24th, 2011 - By Fit Staff

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There are lots of ways to cook eggs so you’ll never get bored. My personal favorite is shirred, or baked eggs. I’ve got the timing down so and by the time I shower and dress I have a hot breakfast waiting for me. I spray a small ramekin or oven proof custard cup and break the egg into it and add whatever seasonings I feel like. A little smoked paprika, if I need a little extra spice to get started that morning, or some pesto from last night’s pasta, a little barbecue sauce… you get the drift, whatever moves you. Traditionally you add a splash of cream but I skip that. Then it’s into a 325° oven while I go about my routine and in about 15 minutes — depending on how much you like your yolk cooked, or how difficult it is to find a clean blouse — you have a delicious egg.

I thought I knew everything about eggs until I talked with Lisa Waddle, an editor of “The Best Fine Cooking Magazine Breakfast.” They’ve developed a very easy way to poach an egg:

Line four 4 ounce cups or ramekins with plastic wrap, leaving 3 inches of plastic hanging over the edges on all sides. Spray a thin coating of cooking spray on the plastic wrap. Cut a large piece of plastic wrap into 4 strips.

Season however you like — toss some herbs such as parsley and basil or spice things up with a grating or two of nutmeg or hot pepper flakes evenly among the cups. Crack one egg into each cup and season each egg with a pinch of salt. Gather up the loose ends of each piece of plastic wrap, pushing out as much air as possible. Twist the plastic wrap a few times to create a ball shape. Tie each pouch closed with one of the plastic strips.

Put the plastic-wrapped eggs in the boiling water and cook until the egg whites are firmly set but the yolk is still runny, about 4 minutes. Remove the eggs from the water with a slotted spoon and transfer to a plate. Chill in the refrigerator until cool, at least 30 minutes and up to 2 hours.

I love a poached egg for dinner because I can dress it up a bit but it is still very inexpensive. Take a page from the fancy pizza places and top a pizza made with a prepared crust, some low fat mozzarella, mushrooms and arugla. Or toss the poached egg with pasta, fresh herbs and a little grated parmesan. Drizzle with a little flavored olive oil. Or add your egg to a spicy tomato soup; mix with beans in a burrito; or the list goes on. Send us your ideas.

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Photo by Flicker user Yolise / CC BY-NC 2.0

About Lari Robling
Lari Robling's food career had its early beginnings as a home ec teacher for the visually impaired. Later, she decided to become a food professional and worked for caterers and restaurants. Lari landed her first job in a test kitchen for a small health food publication, Delicious! magazine. From there, she began a freelance career as a food stylist and food consultant. She is also the author of Endangered Recipes: Too Good to Be Forgotten.

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