I’ll have the poached eggs and toast, please!Posted: September 30, 2014
Last week I stopped at the Salvation Army thrift on the way home from work and found a really old graniteware pan for poaching eggs. Older than me, even. How could I resist? (That was a rhetorical question. No advice needed, thank you very much!)
I’m embarrassed to admit it, but I wasn’t sure exactly how to use it. Of course, there’s no excuse for cluelessness when you can find bajillions of explanations on the interwebs in a tenth of a nanosecond. It’s about as hard as boiling water. Game on!
The tricky part was finding a pot in the same diameter in my cupboard. My skillets were too wide, so I settled for a slightly smaller pot. In a perfect world I would have a matching graniteware pan with a matching graniteware lid, hopefully with a modicum of chips.
Back to real life: I heated a couple inches of water to boiling, put the poacher pan on top and sprayed the egg wells with nonstick stuff.
Size really DOES matter. I guess vintage chickens laid smaller eggs, because these modern super-size babies spread all over the place. Good thing the surface was all coated with nonsticky spray stuff!
I didn’t have a pot lid that fit exactly. I had to improvise with my glass crockpot lid.
I’m not sure how long I let them steam. I pulled out my vintage egg timer and let’er rip.
Time to pop some bread in the toaster. With any luck the toast and eggs will get done at the same time.
Success! The yolks are just a bit runny and the whites are set.
For once I got to sit down and enjoy having a plate and fork instead of peanut butter toast in a napkin in the car on the way to work.
Next time I’ll go for Eggs Benedict. A little bit of ham, a little bit of homemade Hollandaise…