Sometimes my fiance comes up with the zaniest requests. We were at a restaurant eating breakfast for dinner, cuz that's just an awesome dinner, and he tells the waitress that he wanted his eggs poached! POACHED?!
"Since when do you eat your eggs poached," I quizzed.
In typical fashion, he was unphased as I got myself wound up. He LOVES doing that to me!
So I decided to learn how to poach eggs, since I had never done it before. I mean, I'd never even ordered them before. This was going to be quite a lesson, I thought, until I learned how EASY they are.
The TRICK to poaching eggs perfectly, is cling-wrap, oil and a mug!
Now that you've mastered the secret to poaching eggs, you can make this delicious Roasted Asparagus with Poached Eggs and Miso Butter recipe from David Chang of Momofuku in New York City.
2 tablespoons unsalted butter, at room temperature
2 tablespoons white miso paste
1/2 teaspoon sherry vinegar
1 bunch thin green asparagus, bottom ends trimmed (about 1 pound)
2 teaspoons olive oil
2 large poached eggs
1. Heat the oven to 475°F and arrange a rack in the middle.
Combine butter, miso paste, and sherry vinegar in a small bowl and stir until smooth. (Mixture will be thick.) Set aside.
2. Place asparagus in a single layer on a large, rimmed baking sheet, coat with olive oil, and season well with salt and freshly ground black pepper. Place asparagus in the oven and roast until it is knife tender and lightly blackened, 12 to 15 minutes.
3. To serve, place miso butter on plate, top with roasted asparagus, and a poached egg.
I will be surprising MY LOVE with this over the weekend just to see what he says. And if he get into a fight, I will let you all know! I have more kitchen hacks and ideas that you can do. Just click here.