How Do You Make A Milk Poached Egg?
I remember my shock as a young kid upon seeing for the first time a water poached egg sitting on a breakfast plate – my thought was, “Ooo, somebody screwed up!” Up to that time, the only poached egg I’d ever seen was the milk poached kind that my mother put on our breakfast table. It was a rather rude shock to learn that most of the world preferred these nude, water bathed things over the richer, and far tastier milk sauced type of my mother’s making. I’m including this very simple, but very delicious version of the poached egg here because I think that it is still largely unknown by most of the world – But in my estimation, that fact is only true because most of the world has yet to sample this elegant and wonderfully satisfying way to start the day – it’s a keeper! Toast your bread (a whole wheat, multi-grain, or a brioche type preferred). Worst case is having your eggs done and still waiting for your toast! Break an egg or two into a shallow bowl or cup – this will allow you to add
