Plated + Served: Poached Eggs with Seared Mushrooms


The weekend… at last.

Poached Eggs with Seared Mushrooms

Mama tries to serve up a good breakfast every day (the operative word is tries), but the weekends give me a little bit more breathing room to do something really deliciously creative, but relatively easy.

Deliciously creative, but easy. I like that phrase.

Poached eggs aren’t difficult to make if you remember to put some sort of acid in the water to hold the whites together. I like to use white vinegar, but lemon juice also works. Here are a few other tips:

• Use fresh eggs so you don’t get those long stringy white tendrils.

• Make sure the eggs are right out of the fridge… the whites hold their shape and the yolks are less likely to break.

• Crack the eggs in a little bowl or ramekin, not directly into the water. Using a bowl lets the eggs slip, rather than plop, into the water (and you can remove any shell fragments beforehand).

Julia Child

Here’s what to do if you’re cooking for a crowd: Poach the eggs in batches and place them on a paper towel on a plate to drain. To reheat them, gently slip them into a skillet of simmering water and remove with a slotted spoon.

One of Julia Child’s rules for the kitchen is especially true when cooking mushrooms: “Don’t crowd the pan!”

Mushrooms release a lot of water (besides the little tiny bit they absorbed when you cleaned them), so if you’re trying to brown them, cook them on medium-high heat in batches in a large skillet.

This is a great-looking, great-tasting, dish and remember: It’s EASY to do! Bring on the weekend!


Julia’s Rule: Don’t crowd the pan!






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posted under The Kitchen Think

2 thoughts on “Plated + Served: Poached Eggs with Seared Mushrooms

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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: