Eggs have always been the least intimidating thing for me to try cooking. A nice scramble or omelette tends to be my go-to when I don’t know what else to make. I’ve even made a 12-egg frittata, which was quite the accomplishment, if I do say so myself! But I could not make poached eggs if my life depended on it. I’ve tried all of the tricks — adding vinegar in the water, making a whirlpool, even flash-boiling the egg à la Julia Child — to no avail.
I’ve heard of poaching eggs in muffin tins, but that felt like I’d be cheating too much. Instead, I picked up the Lékué Flawless Egg Poacher. As long as I’m putting eggs in water in some capacity, I think it’s allowed. The little egg contraptions are a lot simpler to use than I thought. I just placed the open egg poacher on a cup, cracked an egg into the mesh part, and put it in simmering water.
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Like little egg floaties, the egg poachers stayed upright on the surface of the water. I was a bit worried about getting the egg out of the poacher safely, but I managed to scoop it out without breaking any yolks. If poached eggs were always this easy, I would’ve eaten them all the time.
I can finally bring something new to the table (literally) when it comes to breakfast and brunch. Now, all I need is something that lets me make Hollandaise sauce just as easy — Eggs Benedict forever!
