Why You Should Start Poaching Your Eggs In Olive Oil

There are few things as sensuous and decadent as a poached egg. Silky and smooth with its undulating outer layer, it holds the highly anticipated promise of its bright yellow core seductively spilling out and bathing your food in the unadulterated pleasure of a runny yolk. It really does not matter what food you add a poached egg to, be it a juicy steak or hamburger, a heaping bowl of creamy pasta, or simply on a piece of toasted bread with avocado, these eggs are a luxury that elevate any cuisine.

On the surface, the concept of poaching or cooking an egg in boiling water without its eggshell seems quite simple (via The Pioneer Woman). Yet it takes a bit of practice and a lot of skill to be able to make them properly. Once the basics are mastered, it might be time to take it up a notch and try poaching eggs in olive oil. It's a great way to impress guests at your next dinner party or brunch, and it's an inspired technique that any foodie would be proud to have in their culinary toolbox.

Whether you call it confit or olive oil poached, it is basically the same thing. This process can be even more simple and easy to do than a traditional egg poached in water. Simply heat a quarter cup of good quality olive oil over medium heat, crack an egg in the pan, and slowly baste until the whites are cooked through. Keep the egg moving so that it does not get brown and the yolk stays creamy and liquid. Be careful not to fry the eggs as they should glisten and slide right out of the pan. Also note that they will not form around white poach like they do when cooked in water, but they are just as aesthetically pleasing (via Lifehacker). 

Add coarse salt, fresh cracked black pepper, and fresh herbs, and spices and serve with any protein, pasta, or salad that desire, or simply enjoy on its own.