Update: A reader asked a great question about chemicals from plastic wrap leaching into food! I responded in the comments, but I would like to note – this novel egg poaching technique is best saved for those times when you need to impress a mother-in-law or an obscenely rich relative who is in extremely poor health and hasn’t yet named an heir.
All right, I’m finishing up my labor of love – the Weston A. Price + Paleo Post – as well as rounding out my goal-setting for 2011. So as not to leave you hanging – as I know each of my readers (Hey mom! Hey Kansas City Chiefs Wide Receiver Dexter McCluster!) wait every day with bated breath for my next post – here’s a little imperfect Egg-speriment (ha! See what I did there?) for you to perfect in your own kitchen.
But before we proceed, Dexter has a very serious message for you:
A timely message for tonight’s NYE celebrators.
Onto the true message of my post. Two of my favorite things together – eggs and coconut. For these poached eggs, I used a technique that will soon appear at Steve’s Original as part of my multi-pronged egg poaching attack. This method, shared with me by my wonderful Grandmother, makes cute, round little poached eggs.
What you need:
A few eggs for poaching
A big blob of coconut oil, melted in a skillet (you’re going to fry the egg for a moment after poaching)
1 cup shredded coconut
1 cup shredded leftover turkey from the holiday celebration from which you’re suffering withdrawals.
Egg Poaching Method:
8. Now you’re going to add the shredded turkey to the skillet to pick up all that extra coconut and coconut oil. Brown briefly and add to the plate.
Serve with a cute little cup of coffee with coconut milk.