Foreboding Shadows

Do you like poached eggs? If yes, how do you prepare yours?

Yesterday morning, as the sun was coming up and peering through our balcony’s big sliding doors, I was looking for something for breakfast to both photograph and enjoy.

I came across a recipe on Facebook for air fryer poached eggs.

I love poached eggs and have made them using many different methods but never the air fryer.

As I looked for a spot on my table to set up for a photo, it didn’t matter what spot I chose, the sun coming in the adjacent balcony doors caused long, dark shadows. I was hungry, so decided to just go with it.

My air fryer poached eggs were a disappointing fail of epic proportions. After the time given in the recipe, they hadn’t set one bit and were just slimy, unpalatable blobs, mocking me from the ramekins they were supposed to be “cooked to perfection” in.

I increased the temp a bit and added two minutes. The eggs were slightly more set, but still not edible. I like my poached eggs to have soft yolks but the whites have to be completely set.

I added three more minutes. Now, the whites weren’t but great slightly more set, and the yolks were overcooked. The surface was wrinkled and not one bit appetizing in appearance.

I plated it up anyways, took the photo, and grudgingly ate my brekky.

Strike that prep method from my list.