Wood stove cooking: garlic eggs.
I like cooking on the woodstove—it agrees with my sense of frugality and my natural laziness.
We finally had a quiet morning after weeks of holiday visiting, it’s snowing out and the stove is going . . . just the right time for garlic poached eggs.
You don’t have to have a woodstove—you can do them in the oven. Here’s the basic idea:
Put a drizzle of olive oil in one heat-safe cup for each egg you want to cook. Chop some garlic (or onion, or whatever) and divide it between the cups. Crack an egg into each cup, and drizzle some more olive oil on the top. Salt and pepper too.
Now get a pan just large enough to fit the cups, put a dish towel in the bottom of it, arrange the cups on the towel, pour boiling water into the pan until it reaches at least halfway up the cups (careful not to get water in the eggs) and set the whole thing on the woodstove or put it in a 350 degree oven. Check it every once in a while—it’s done when a white skin forms over the yolk. It usually takes about 20–25 minutes on my stove, so it’s something for a slow morning.
And the eggs are so good. With real bread, or with a spoon.
(That’s some beef broth cooking in the pot next to the eggs—been on the stove two days now. Likely soup tonight. To make beef broth, follow the directions for chicken broth, but brown the bones for 40 minutes or so in a medium-hot oven first, and simmer it longer than chicken broth—at least a day.)
