I made poached eggs! I have to admit, before I set out to make them, I had determined that poaching eggs was, basically, impossible, and I based this “fact” on the movie “Julie & Julia” (which I really love- I bet that’s a shock). Julie goes through about a dozen eggs before she has any successfully poached eggs, and I was sure I would go through about 2 dozen eggs. I have also had these preconceived notions that poached eggs, in addition to being impossible to make, were also somehow not good. Oh, but I was so wrong. After eating some poached eggs, all evidence points to the contrary: they are delicious! They are almost creamy- very rich without any added oil or butter (I was shocked!).
Chipotle Poached Eggs:
2 large eggs per serving
Chipotle Poaching Broth:
2 c. chicken stock
1 chili in adobo sauce (from the can; you can leave the chili whole)
1 tsp. fajita mix (or chili powder, garlic salt, dried onions, black pepper in equal parts)
1/4 tsp. Chipotle Chili Powder
Grade A fresh large eggs (2 eggs per person, more if they’re starving)
In a medium saucepan, combine all of the Broth ingredients & set over medium heat. Let it come to a rolling boil; about 8-10 minutes (definitely want the rolling boil or the next step won’t work). One egg at a time, crack the egg into the boiling broth. With a spoon, roll the egg around in the broth until it comes back to a boil. Then, crack the next egg, roll it, and wait for the boil. Repeat until all eggs are in the broth; cover & cook for about 8-10 minutes. Drain eggs out of the broth with a slotted spoon; enjoy by themselves or smothered with salsa and a little cheese.
The more classical version of the well know Eggs Benedict dish smothers these eggs with Hollondaise sauce, but it’s definitely not SD compatible. Yet. I even like these eggs just by themselves, with no sauces/toppings! My new favorite way to eat eggs!
*This recipe is easily adapted to a non-Chipotle, more original version by only poaching the eggs in Chicken Stock. Also good!