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    Poaching eggs is everything it's cracked up to be

    By | Shine Food – Tue, Aug 19, 2008 4:15 PM EDT

    Poaching eggs is something I've always left to the chefs. Just give me my eggs Florentine and my frisee salad and I can be very happy. I've tried poaching at home the true French way by immersing the egg and swirling it gently through the water. Most often I end up with something akin to egg drop soup. So, I turned to poaching cups to simplify the task. There are many kinds out in the market today. Most work well and are really easy to use.

    I love the yellow and white color combo of these from Lamson & Goodnow, so sunny and fresh for the morning hours. Made from high heat resistant silicone, the cups float atop a water-filled covered pan with your egg nestled snugly inside. The water and steam heat the egg and poach it to perfection without the mess. Remember to grease the cups beforehand for easy release. When finished, pluck your cup from the water using the zigzag edge that emulates a cracked egg. Now I know that even while I continue to practice my swirling method, I can have my poached eggs without ever leaving my apartment.

    Eggshell Egg Poacher, $9 set/2; harrietcarter.com


    Gina Provenzano has worn many hats, including that of a stylist, producer, writer, and editor. With experience both on staff at national consumer magazines such as Bon Appetit and Family Circle and as a freelance contributor for independent companies, Gina is recognized as an industry expert in entertaining, kitchens, tabletop design, and home decorating. In addition to print and Internet media, Gina has appeared on many national and regional programs, including Weekend Today, Today in New York, and Fox News, and on CNN, Fox, WCBS, and Lifetime Networks.




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