Monday, April 03, 2017

"The ideal poached egg is as beautiful and fleeting as a shooting star---a warm bundle of fluid yolk encased by a barely-set-yet-tenacious white. It feels kind of tragic to have to spear it and set all that yellow sauciness coursing out, but that's what it's all about: rich, yolk soaking into your slice of crusty toast, or coating a pile of roasted veggies, or working its way into a pile of steaming, seasoned sushi rice."

From the story Put An Egg On It in the April issue of Bon App├ętit magazine. Written by Chris Morocco and Amiel Stanek.

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