Trouble With Toast

Egging Me On | April 22, 2008

A while ago, Metrocurean posted a gorgeous picture of this recipe (from the blog of Marriott’s corporate chef).  Asparagus?  Good.  Poached eggs?  Good.  FRIED poached eggs?!?!  Goooooood.

Sadly, I was only halfway invested in this recipe last night–roasting the asparagus was no problem, and I definitely wanted to fry a couple of poached eggs, but I wasn’t in the mood to fiddle with the brown butter sauce.  So, my end result didn’t photograph or taste nearly as lovely as Mr. Hotel Chef Man’s did.  However, I did learn a few important things…

1) Asparagus is the bestest.  I roasted mine (under a low broiler) in just some olive oil, kosher salt, and black pepper, and they were delicious–soft, but not mushy, and bursting with flavor.

2) Poaching eggs is hard.  I read somewhere that putting them in plastic wrap “sacs” (and then dunking them in boiling water) was the best method for cooking the whites all the way through AND keeping the spherical shape.  Well, the whites were cooked all the way through, and the shape WOULD have been spherical–had half the whites not stuck to the plastic wrap.  D’oh!  Next time, I’ll be using some non-stick spray on those bad boys.

3) Frying poached eggs is even harder.  Once the eggs were poached, I put the sacs in the freezer for about 15 minutes to make them easier to work with.  After removing them from the plastic wrap, I coated them in an egg/milk mixture and then rolled them in seasoned breadcrumbs.  This would have been a lot easier if half of the aforementioned whites hadn’t stayed with the plastic, making the yolk precariously exposed.  Nothing burst, thank goodness, and I fried those suckers in olive oil until they were just golden brown.

4) There’s a reason this recipe called for a brown butter sauce.  Even though the asparagus were flavorful and the eggs turned out to be rich and texturally interesting, there was definitely something missing.  Next time, I’ll do what the Marriott chef says and attempt the whole shebang.  In the meantime, here’s how it all looked–not half bad for a first effort!



  1. It looks like egg candy…I need to try this, but poaching eggs seems like a huge pain in my ass and something I will inevitably screw up. I am not big on failure.

    Comment by Lemmonex — April 22, 2008 @ 8:14 pm

  2. Looks delicious. I’d do deep-fried eggs!

    Remember how I had that fried egg at the dinner party? It was gonna be poached, but I didn’t have time. So I’ve still never poached an egg–it’s a skill I need to learn.

    Comment by Barzelay — April 23, 2008 @ 6:37 am

  3. Lem: I really think the plastic wrap method, minus the sticking, is pretty simple and fail-safe. Once I try it again with the non-stick spray, I’ll let you know how it went and whether you should attempt. 🙂

    Barzelay: You are really good with technique, so I’m fairly certain that you’ll be able to handle egg poaching. And, it’s the most delicious (and healthy, actually) way to eat eggs!

    Comment by bettyjoan — April 24, 2008 @ 1:36 pm

  4. I love that you made this! I saw Metrocurean’s post and had the same, “Must…make…now,” thoughts. Frying a poached egg was a new and seemingly delicious thing to me. Glad to hear it turned out well for you. I think I’ll try it this weekend, and make sure to use non-stick spray.

    Comment by Stephanie — May 8, 2008 @ 9:01 pm

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