Monday, October 10, 2011

Introductions and Poached Eggs

My name is maggie and I’m addicted to food blogs. Like many of you, I started with just one. The pictures were pretty and hey maybe someday I’ll make that dish. One daily hit slowly turned into carpal tunnel syndrome and a worn out mouse (kidding, but I’m sure it’s just a matter of time) and today I’ve decided to join the evil Empire rather than fight. 
If you have not clicked away yet, thank you. Seriously, why read my blog? I’m not planning a wedding and I don’t have cute baby pictures to show. But I can offer simple tasty dishes and baked treats. I promise the recipes will be easy to make, otherwise I wouldn’t be able to do it. 

Basically if you love good comfort food, I think you’ll enjoy maggie made. 

My absolute favorite food is toast with butter, lots of butter. And recently poached eggs have been my favorite thing to top toast with. Poaching eggs may seem like a daunting task. I understand. I used to be scared too. The idea of dropping a raw egg into boiling water and expecting an edible return? Yeah, that’s a no. But after seeing so many beautiful blog posts showing poached eggs sitting on spaghetti, salads, and my personal favorite toast, I finally broke down. And this year I learned how to poach a egg. Your first one probably won't be pretty, but don’t give up! That second egg will be divine. 

Poached Eggs
Adapted from Mark Bittman’s How to Cook Everything

2 eggs
1 tsp salt
1 tsp white vinegar

1. Fill a medium pot about ¾ of the way up with water. Add salt and vinegar. Bring to a boil

2. Reduce heat and bring water to a simmer. The more active the water is, the more ragged the poached egg comes out, so reduce heat until the water is barely bubbling. 

3. Crack an egg into a bowl or a large ladle. I recommend using a ladle if you have it as you can lower the egg more smoothly into the water with it. 

4. Gently slip the egg into the water. Cover pot and cook for 3-5 minutes. Remove with ladle or large spoon. 
I am not a fan of really runny eggs. Three minutes cooked gives you a very runny egg, too runny for me. I prefer five minutes in order to achieve a more solid yolk.

5. Serve as is or gently run under cool water to remove ragged edges.

6. Cook second egg as above. 
If you are cooking multiple poached eggs, you can reheat eggs by dipping in the simmering water for 30 seconds.

I was going to add salt and pepper to my finale, but I scarfed the whole thing down before my mind could communicate to my belly.


  1. Wow! Love the site. Poached eggs look yums

  2. These photos are beautiful! As a fellow cooking blog junkie, I cannot wait to add maggiemade to my cooking blog roster. This blog is going to be special.

  3. yum!! can't wait to see what else you have in store.... :-)

  4. this looks delicious and i may even dare to try it at home. i'm a believer in maggiemade.

  5. i truly never liked the idea of poached eggs before but this looks so easy and good. sign me up for the maggiemade fan club! this looks great!

  6. I want to eat that right now...

    Sign me up for the maggiemade fan club too!

  7. Congratulations and welcome! Off to a great start! I love the simplicity and yumminess of this post! Looking forward to more!