It’s true that moms have a special way of making everything feel better when you’re a sick kid.
My mother would make us a poached egg in a mug, with buttered toast alongside, as a recovery food when we were under the weather. There was something about that sick meal that always tasted perfect and settled flawlessly in our bellies, and she never made it any other time.
Eating this poached egg in a mug was a ritualistic process. We’d first rip the toast into small, buttery bits and then mix it in with the over-easy poached egg. Then we’d slowly savor the delightful combination from the comfort of the couch and a TV tray.
My most nostalgic sick-kid memories come from my elementary and middle school years. It was the mid-80s, but we didn’t have cable so I ended up watching whatever happened to be on during the day, classics like I Dream of Jeannie or Bewitched. And eating my poached egg in a mug. Oh the memories….
It wasn’t until adulthood that I realized a “poached” egg wasn’t usually cooked this way. In fact, most poached eggs are made by way of a gentle boil and a dash of vinegar right in a sauce pot.
This way of poaching eggs, however, is a fun alternative. And dare I say a traditional poached egg wouldn’t have the same healing effects as the poached-in-a-cup alternative?
- 1 large egg
- salt & pepper
- Set a medium sized mug inside a sauce pot. The pot's sides should be higher than the top of the mug. Fill the pot with water until it reaches half-way up the mug. Cover the pot and bring the water to a boil.
- Crack the egg into a bowl and sprinkle it with salt and pepper. Once the water is boiling, pour the egg into the mug. Cover the pot and reduce the heat - keeping the water at a gentle boil.
- Cook the egg for 8 to 10 minutes, depending on how runny or solid you prefer the yolk. Serve the poached egg in the mug, with buttered toast on the side (perfect for dipping!).