Ruffly Poached Egg
Adapted from Around My French Table by Dorie Greenspan

Ruffly Poached Egg on White Asparagus in Vinaigrette

Here's a recipe for 1 egg, but you can multiply without a problem – just make sure to use a large pot, so the eggs can bob around freely.

Makes 1 serving

1 very fresh large egg, preferably organic
Olive oil or butter

Put a saucepan of water up to boil and have a teacup and some kitchen string at hand.

Cut two pieces of plastic wrap, each large enough to generously wrap around the egg, and put one piece on top of the other. Very lightly coat the top piece of plastic with oil or butter, and then fit the double layer of wrap into the teacup. Gently crack the egg and tip it into the cup, taking care not to break the yolk. Draw up the sides of the plastic, getting as close as you can to the top of the egg, and twist to tighten the plastic. Tie the string around the neck of the plastic to secure it.

Lower the heat under the saucepan and when the water is at very a slight simmer, drop in the egg. Don't worry – the plastic won't melt. Allow the egg to poach for 4 to 6 minutes, then carefully lift it out of the water on a slotted spoon. (If the white doesn't look set, poach a few seconds longer.) The easiest way to unpack the egg is to put it on a flat surface and to snip the plastic below the string; open the plastic. Gently lift the egg from the plastic to the plate without turning it over. (It's not a problem if it's upside-down, it's just that the ruffles are prettier on the top.) Serve immediately.

Serving: The egg can be used in the same way as you'd use as a poached egg. Fine by itself with a strip of buttered toast, it really comes into its own when it's put over warm vegetables or salads.

Storing: The eggs can be wrapped up and kept in the refrigerator for a few hours before you poach them, but once poached, they should be unwrapped and served immediately.