Comments on: Peppercress and Poached Egg Salad

By: Not Eating Out in New York » Blanched Asparagus with Almonds, Shallots & Lemon

Fri, 07 May 2010 04:45:09 +0000

[...] runny egg placed on top of it, ready to poke (sometimes, transforming something insubstantial into recipe-writing worthy), but what else would do these slender stalks [...]

By: litterbox

litterbox — Mon, 04 May 2009 10:53:22 +0000

I’m now going to boil some eggs just so I can use it and make egg salad

By: Mike

Mike — Thu, 23 Apr 2009 19:34:16 +0000

@your “obscene” friend: Sometimes an egg is just an egg…

By: David

David — Tue, 21 Apr 2009 20:53:31 +0000

Oh my god…I know this is so stupid of me, but I kind of thought I was the only one that put eggs in my ramen. Delish!

By: Sarah

Sarah — Tue, 21 Apr 2009 17:31:09 +0000

I think the simplicity of a poached egg on greens is one of the most comforting and delicious combinations out there.

By: Kelley

Kelley — Mon, 20 Apr 2009 23:30:50 +0000

Yay for eggs! I love to cook up a mess of vegetables in a tagine until they’re meltingly soft, then crack a few eggs on top, replace the lid, and let the heat remaining in the pot do the cooking… preferably just to the point of what your friend would call “obscenity.” Cover with a blizzard of parm and serve with a hunk of bread…. life does not get any better.

By: James

James — Mon, 20 Apr 2009 23:03:49 +0000

My understanding of fresh greens is shamefully lacking, but my understanding of soft boiled eggs is Jedi grade. Beautiful egg photos ftw!

By: Jennifer Hess

Jennifer Hess — Mon, 20 Apr 2009 19:40:50 +0000

I’ve become a huge fan of eggs, cooked any style, any time of the day. Such an easy and inexpensive way to turn nothing much into something special.

By: Lisa

Lisa — Mon, 20 Apr 2009 19:32:41 +0000

Ah, the mighty egg! A thoroughly enjoyable post.