Eggcellent!

This month I set out to take on the incredible, edible, egg. I am an undeniable fan of all things brunch - fluffy waffles, crisp mimosas, scrumptious coffee cakes - I love it all. However, few things can trump a well-prepared eggs benedict - particularly if there is a crabcake snuggled between the english muffin and the egg. Because of my love of brunch and my longing to be able to make this delicious dish at home, I added the poached egg to my list.

Over the course of the past several months I've gotten lots of advice; use a ladle, use vinegar, stir the water, use some newfangled thing they sell at Sur La Table - the list could go on. I watched several videos and finally decided to take the plunge. Here's the real revelation - it's just not that hard! Even the first try went spectacularly well. Here is my unsolicited advice...

1. Fill a medium to large size pot with warm water. Put on the burner and turn to medium. It shouldn't boil, but should just perhaps release little tiny bubbles along the bottom.

2. Add some white vinegar to the pot. No specifi

c measurement here. Just eyeball it and pour a little in.

3. Take a slotted spoon and start sternly stirring the water in one direction. You want to make a mini cyclone.

4. Once the water is moving, crack your egg and drop it right in the center of the cyclone. It should grab the egg and hold it together, perhaps spinning it a few times.

5. Let that bad boy cook for a few minutes before pulling it out with your slotted spoon. You can jiggle it a little which should give you an idea of how runny/hard your yolk is.

6. Make sure you drain it well with your slotted spoon and then drop it onto your prepared english muffin with whatever other yummy accompaniments you choose.

7. Voila! Dig in. :)

Learn how to make a poached egg - CHECK!