I have never been a fan of poached eggs. My mother used to make them. She used tuna fish cans with the tops and bottoms removed as the molds, but her eggs were always runny. I don’t like runny whites. Even the thought of it makes me shiver! I had poached eggs in NYC one morning as an adult as a kind of Florentine. They were served over English muffins with spinach and ham and a cheese sauce. They were also too runny and wiggly so I was turned off yet again. Just recently in the Bahamas, our hotel breakfast buffet had poached eggs on English muffins with a thin slice of ham and a tiny bit of cream sauce. These eggs were perfectly cooked – solid whites and runny yolks. It was a revelation!
So when I saw Martha had a section on poached eggs in March Everyday Food I knew I would have to give it a try. This was my first time poaching eggs, and I could see why my mom used tuna cans! The eggs did not stay together very well. I made three and one was perfect and two were not even close, with the whites sort of floating off in the pan.
Putting a poached egg on top of a salad seemed a bit odd, but I was willing to go for – after all a hard boiled egg is good in a salad. I didn’t have bleu cheese, so I used feta but I did have bleu cheese dressing so I used that. I thought this salad was quite good, but it had a lot of protein – chicken, bacon and egg. I think I would skip the chicken next time since it was almost too much. I did like the egg with the salad and am surprised that I did.
I like the idea of poached egg on salad — sounds intriguing.
Your post made me want to get it out and make poached eggs for breakfast tomorrow. My mom had a special little pan for poaching eggs. Have you ever heard of such a thing?
No I haven’t. Interesting.
I’m scared to try to poach my own eggs. What did you do with the ones that broke? Did you fish them out and eat them? Or just keep trying?
There are many versions of this salad. The first one I had was in Paris a few years ago. The chef flash fried a whole egg (don’t ask me how; I could never figure it out) and put it on a salad. You broke the egg, which was in a lacy breaded shell, and it broke all over the salad and mixed with the vinaigrette. To die for!!!
I saw Martha’s recipe and thought the chicken was too much too! I’m going to try it, minus the blue cheese (feta is fine) and the chicken. But then I guess it’s not Cobb salad. Oh well…
Wow that sounds fantastic!
Parts of the white just sort of floated away and I just used the part of the egg that stayed together – yolk and some white still attached. I really think it would work a lot better with the tuna fish can method. They also sell rings with little handles you can use for this as well I think.