"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 Appétit magazine. Written by Chris Morocco and Amiel Stanek.
No comments:
Post a Comment