Poaching eggs is one of those things that like it should be easy, but it ends up being more challenging than you'd think. Most of the issue lies in the final version of the egg white; it's always disappointing to pull out a poached egg with a sloppy, frilly egg white that looks like an unmade bed. But Julia Child, who I like to think of as the patron saint of the home kitchen, had an interesting trick up her sleeve to make sure your poached eggs come out with firm, tight whites that are attractively shaped.
Child first started by using a thumbtack to poke a tiny hole on the wide side of the egg, which got any natural excess air out. What that does is tighten up the egg white a bit before it's fully cooked, ensuring a much more attractive bundle in the end when you pull it out of the water four minutes later with a slotted spoon. What to do with the perfect poached egg Okay, so we already know , but if you want to actually the eggs to showcase your fine culinary skills, why not put them front and center? So, I recommend you use the eggs as a topper where they are most visible, like on , or on top of a salad.
Piercing the egg yolk while you're eating the salad only enhances the dressing and makes it even richer — a Lyonnaise salad just wouldn't be the same without it. That would be my pick, because a Lyonnaise salad feels fancy but is otherwise pretty easy to make. Or you could try , since there's no law written that you can't eat salad for breakfast.
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