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