Cooking Without the Cow

I have a dairy allergy. I digest it well enough but it gives me a headache, which is not fun. I do use a little butter, especially in baking, because margarine scares me. Cheese is such a prevalent ingredient in even vegetarian offerings that I have had to experiment with different dishes to come up with some staples that will work for my family. I hope you enjoy them, too!

Tuesday, July 23, 2013

I did it! I poached an egg!

The Boy was never much for cooking but occasionally he'd make fairly consistent sunny-side-up eggs or, as we liked to call them, goopy eggs.  Mine are fairly consistently overdone, i.e., not goopy.  Just kind of solid in that vaguely gelatinous, this-is-not-the-egg-you-are-looking-for sort of way.  I don't like goopy food very often but sometimes only a warm, rich, buttery, runny egg will do.

So, inspired by watching the last half-hour of "Julie and Julia" (I've seen the whole thing before.  Great movie.), I decided to try poaching an egg for the first time, even though it conjures up images of cruelly and illegally killing wild animals.  That and the scene from the movie where the egg simply dissolves before Julie's eyes.

I got the water gently boiling, carefully dropped in my egg and set the timer for 3 minutes.  I didn't take a picture of the finished product because it wasn't pretty, but it was, indeed, perfectly goopy.  Yea!


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