We think of poached eggs as firm on the outside and soft, oozy and runny on the inside. Chasing the perfect poach is what led to the onslaught of hot spring eggs cracking into kitchens around the world. Today we were reminded that other textures exist. Aki made a simple lunch with eggs of two textures. The first eggs she poached hard, letting the eggs cook in simmered water for 10 minutes. The second egg she poached for 3 minutes. We were able to enjoy two great textures of eggs in one dish. And it had us question why we don't hard poach more eggs. Egg salad would certainly be more efficient, eliminating the time consuming peeling step. Any egg dish that depends on hard boiled eggs and is not dependent on the pristine shape of the egg will benefit from hard poaching. It has us continuing to open our eyes and examine what we are used to. There is more right in front of us if we ask the interesting questions like what can we do when the eggs are cooked separated rather than together?
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