Eggs-periment day 16: Three-layered poached eggs

I’m finally back on the eggs!

You’re looking at my fancy, dual-purpose egg-holders from Japan. Right side up, they hold a poached egg. Turn them upside down, they hold a hard-boiled egg. We’ve been using them with a lot now that we’ve stumbled upon the awesomeness that is poached eggs.

I’d never eaten a poached egg in my life because I thought to make them was a needlessly complicated, fussy process (fade in Julia Child), but they really couldn’t be any easier.

This recipe is inspired by the first course of a seven course meal Jake and I enjoyed on New Year’s Eve at an area restaurant.

The genius of this classic French dish — the name of which escapes me — is that the flavors are layered; each bite reveals a different taste.

The first bite gives you egg and salt. The second bite is egg with a lingering maple syrup infusion. The final eggy bite features a generous dollop of cream. Jake and I loved it, though I am normally not a fan of mixing sweet (the maple syrup) with savory so I sought to make my own version at home.

First, crack an egg into a small bowl. Add a tablespoon of vinegar to a small pot of water. Bring the water to an almost boil, but don’t let it boil. Carefully slide the egg into the water.

Gander at that thick, eggy membrane, that sunshine yolk!

Allow the egg to cook until the whites are set, anywhere from 2 to 5 minutes, depending on how you like your yolks.

It looks like a white blob, but it's actually three eggs poaching

Meanwhile — and this is the fun part — add a dollop of full-fat sour cream or yogurt to the bottom of a demitasse cup or egg holder. (Don’t bother with that low-fat crap! Full-fat is the only way to go. I’m quite sure you eat less in the long run because there’s no self-deluding “health halo” that entices you to eat more.)

Three egg holders, three dollops of sour cream

After you think the eggs are done, remove them from the pot using a slotted spoon. Some recipes call for adding the eggs to another bowl of water warmed to a 150 degrees for 15 minutes….

…but I’ve found this to be a giant pain in the arse. There’s no point. I don’t want to have to wash another bowl. Just move the egg from the almost boiling water, give it a shake in the slotted spoon to remove any excess water, and place it into the egg holder.

Next, top the egg with anything you like: a splash of hot sauce, maple syrup, minced chives, a bit of grated cheese, bacon crumbs, caviar, pate. We like spice, so I added a smidge of homemade tomatillo salsa to mine and a splash of Texas Pete’s hot sauce to Jake’s.

Finally, top with a dash of fleur de sel. Enjoy in three (maybe four or five) uniquely delicious bites.