Don’t Spare the Eggs, Babysit Them

Of all the ways to cook an egg, poaching is the most troublesome for people. Poaching is not impossible, but there is a steep learning curve, despite the many little tricks designed to make the task easier (a clear indication that it’s not that easy in the first place). Poached eggs need to be nursed, but boiled eggs are surprisingly self-sufficient. All you have to do is find a jar.

Dried eggs are traditionally cooked in a special egg cooker, but they can be expensive, and a screw-top Mason jar will work too. You will need to put the egg in the jar along with a few other things, but after that it will boil smoothly.

Whether you use a saucepan or a jar, the method is the same: oil the container liberally, crack an egg inside, add cream, bacon, cheese, herbs or whatever you like, close the container and submerge it in boiling water. water bath for cooking. Tenderness is like poaching with training wheels (or sous vide without a submersible circulation pump): perfectly tender whites and runny yolks are obtained without too much fuss.

I don’t cream boiled eggs, mainly because my partner is dairy sensitive and also because they don’t really need it. A little salt and pepper is enough. You can also crumble some bacon or sprinkle some cheese on top before plunging the jar into the hot tub. If you want to add cream, use a tablespoon along with a large pinch of salt and a few pinches of pepper.

Screw the jar (until it stops) and place it in the pan. And add water until it touches the lid of the jar, then remove the jar and bring the water to a boil. Bring to a rapid boil, reinsert the jar and simmer for seven minutes. Remove with tongs and use a clean kitchen towel to open the jar. Enjoy toast or coax them into an English muffin.

Spoiled light egg

Ingredients:

• 1/2 teaspoon butter
• 1 egg
• Salt and pepper
• Additional toppings: crumbled bacon, shredded cheese, greens, or roasted vegetables.

Brush a 4 oz Mason jar with butter, then crack an egg into the jar and season with salt and pepper. Sprinkle any toppings on top of the egg, then close the jar, place it in a saucepan and fill with water until the waterline touches the lid. Remove the jar and set aside.

Bring the water to a boil, reduce the heat to a simmer, then return the jar to the saucepan and simmer for seven minutes to set the egg white and runny yolk. Remove from the water with tongs and open the jar with a clean kitchen towel. Enjoy immediately.