Friday, June 18, 2010

Hemingway Lunch With Lee

Yesterday my friend Arlene and I had the pleasure of dining at Spencer's at the Mountain with our beloved friend Lee. Lee, always fashionable and sharp-witted in her pea coats and massive blue-lens glasses, shucked the menu and decided to order poached eggs and cottage cheese. The poached eggs, incredibly perfect white clouds with beautiful and delicate folds, reminded me of Ernest Hemingway and his literary love of eggs and egg cups. Lee reminded me of a story Hemingway once wrote where the eggs were accompanied by "crackling crisp" wine. We all agreed that "crackling crisp" is how we enjoyed summertime wine best. Somehow discussing one of my favorite literary lions with one of my favorite doyennes became the perfect fit for the sun-dappled courtyard and the leaves from the trees that fell upon our table during a lazy desert noontime.

Perfect Poached Eggs
Set a saucepan to boil that is about two-thirds full of water. Milk can also be used for a richer taste.
Add a dash of white vinegar.
Crack an egg into a ramekin, small bowl or soup ladle.
Spin the boiling water to cool down the water before you drop in the egg. You will want the water temperature to be about 160-180 degrees Farenheit. Use a thermometer to gauge.
Carefully lower or drop the egg into the center of the whirlpool.
Cook for 3-4 minutes.
Remove with a slotted spoon and serve immediately with buttered toast.

1 comment:

  1. Great post...Do you recall the Hemingway story Lee refers to?