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Inky approves egg-topped trend; we poach the Pif way
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Inky approves egg-topped trend; we poach the Pif way
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| Duck confit topped with a poached egg, at LoBianco New American Cuisine in Collingswood, N.J. |
| MICHAEL S. WIRTZ / Inquirer Staff Photographer |
Eggs are in, no yolk (rim shot!). Joyce Gemperlein, for the Inquirer, catalogs the many poached and fried eggs topping dishes around town.
The Lombardo pizza at Osteria features a yellow jewel in its sausage-and-cheese crown: a poached egg.
Chef Jim Burke at James adds richness to sole wrapped in thin-cut potatoes with a slow-poached egg.
At his restaurant LoBianco New American Cuisine in Collingswood, Nicholas LoBianco adds a runny-yolked poached egg to his duck confit hash.
Gemperlein adds in her favorite: the egg nestled in a hot bowl of Korean bibimbap, and offers instructions for getting fried eggs just right. We can't get enough of the fried-egg topped classic, burger à cheval, even if it's made of fowl.
For many cooks, poaching eggs proves frustrating. Meal Ticket learned a fun, useful trick from Vetri veteran Nicole Pogus, who learned it from David Ansill back in the brunch-at-Pif days.
The Pif method for poaching eggs:
In small saucepan, bring at least 2 cups of water and 3 tablespoons of white vinegar to a brisk simmer (not boiling). With a chopstick, spin the water into a fast whirlpool and crack in a single egg. Poach until whites have set, 4 to 5 minutes, and remove with a slotted spoon.
Eat with pretty much anything.
I recently had cheese enchiladas topped by a barely fried egg at a new pseudo Mexican place in NoLibs. It was yucky. And it didn't belong there.
[...] dear friend Nicole Pogas (who has cooked at Pif and Vetri, and taught me how to perfectly poach an egg) and I cooked a fast dinner the other night that employed her oven-roasting method for skinless, [...]
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