In my dream world, we spend our summers traveling Italy, Spain and France. We eat massive amounts of french bread with cold butter knowing we will walk it off. We slip into small obscure eateries where no one speaks English and we are served elegant, rustic food we have never tried before. If we are France we might get served this ruffled egg. If we are in Spain, it might come to us hung on a string.
The stronger the coffee, the more simple the egg, the more crusty the bread, the happier I’ll be. If the egg happens to be ruffly poached, I’ll know I’m living the dream. And, for me, the dream always revolves around the food.
Why I Love Food Bloggers
I first saw this ruffled egg on a blog who referenced Dorie Greenspan, who gives the very easy directions for this most impressive egg. It can look like a little purse and you know when you hit that fork into it, the golden egg runs all over and becomes the sauce of the dish.
In the case of the ruffled egg, the technique is everything and it’s very simple.
The Ruffled Egg, A French Inspiration of the Poached Egg
- 2 Eggs
- Pam Cooking Spray
- salt pepper
- press and seal plastic wrap
- Use extra large, local eggs, and it takes about 4 1/2 minutes to get the egg cooked through and yet still runny.
- Break the eggs (at room temperature )onto press and seal plastic wrap that has been brushed with Pam Sprayl, salt and black pepper. Twist the press and seal to close up the egg and dropped it into simmering water for the 4 1/2 minutes..
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Ruffled Eggs are quite delicious over roasted sweet potato hash
Tell me, what is your dream travel place and what would you want for breakfast?