The FoodCorps Chronicle: Cooking with Kids, or: “I’m Sorry Your Breakfast Is Ruined”
Posted: June 2
By Bang Tran, FoodCorps service member in Atlanta, GA
Do you remember the first time you tried to poach an egg? How’d it turn out? Was it the creamy, fluffy dream you’ve come to expect from your favorite brunch spot?
I remember the first time I tried to poach an egg. It was horrible. Sometimes I wake up in the middle of the night drenched in sweat, jarred awake by images of a half-cooked, semi-solid yolk reaching for me with its many wispy egg white tendrils, like a true Lovecraftian nightmare.
These days, I can poach an egg like a champ. My mama calls me the “Michael Jordan of Poaching Eggs,” and sometimes I can hear people murmur in the streets about how powerful my egg poaching aura is. But you don’t get here overnight, no—poaching eggs is both a science and an art. Read Full Article