poachedeggporn:

Bondage.

poachedeggporn:

Bondage.


File this away for the next time you think your splooge is fancy.
(via A Top French Restaurant Serves The Most Exquisite Egg Dish In The World)
It’s no secret that his three-star Michelin restaurant l’Arpège in Paris is a mecca for fine dining, but it’s his signature “l’Arpège Egg” — a genius take on oeuf à la coque — that continues to entrance diners.
Passard originally called this signature dish the chaud-froid oeuf or “hot-cold egg” because of the contrast between the warm, poached runny egg yoke, and the sherry vinegar-infused whipped cream he adds at the top.
The dish — now called the Coquetier “Maison de Cuisine” on the restaurant’s dinner prix fixe — is made from high-quality eggs from a farm in the Loire Valley of France. The fresh eggs are carefully decapitated and the white yolk is drained off to leave only the unbroken yellow yolk.
The eggs are then simmered in a water bath until just before the egg sets, and subsequently sprinkled with chives and crème fraîche whipped with aged Sherry vinegar. Passard adds a touch of Canadian maple syrup and fleur de sel (hand-harvested sea salt) to finish.
The magic of the dish really occurs when diners dip the spoon into the egg, and the flavours of the warm, runny yolk combine with the cold crème fraîche and vinegar while mixing with the sweetness of the syrup.
Warm and cold. Sweet, sour, and savory. Delicious.
It’s a deceptively simple-looking dish that seems to be a poached egg set on a silver egg stand.

File this away for the next time you think your splooge is fancy.

(via A Top French Restaurant Serves The Most Exquisite Egg Dish In The World)

It’s no secret that his three-star Michelin restaurant l’Arpège in Paris is a mecca for fine dining, but it’s his signature “l’Arpège Egg” — a genius take on oeuf à la coque — that continues to entrance diners.

Passard originally called this signature dish the chaud-froid oeuf or “hot-cold egg” because of the contrast between the warm, poached runny egg yoke, and the sherry vinegar-infused whipped cream he adds at the top.

The dish — now called the Coquetier “Maison de Cuisine” on the restaurant’s dinner prix fixe — is made from high-quality eggs from a farm in the Loire Valley of France. The fresh eggs are carefully decapitated and the white yolk is drained off to leave only the unbroken yellow yolk.

The eggs are then simmered in a water bath until just before the egg sets, and subsequently sprinkled with chives and crème fraîche whipped with aged Sherry vinegar. Passard adds a touch of Canadian maple syrup and fleur de sel (hand-harvested sea salt) to finish.

The magic of the dish really occurs when diners dip the spoon into the egg, and the flavours of the warm, runny yolk combine with the cold crème fraîche and vinegar while mixing with the sweetness of the syrup.

Warm and cold. Sweet, sour, and savory. Delicious.

It’s a deceptively simple-looking dish that seems to be a poached egg set on a silver egg stand.


The Story of an Egg | PBS Online Film Festival 2013 (by PBS). They’re doing some scary sadomasochism shit.


Asparagus With Poached Egg and Lemon-Mustard Sauce. A gusher.

Asparagus With Poached Egg and Lemon-Mustard Sauce. A gusher.


The washed up porn star who doesn’t need that many pills to get it up, and still fits into the magnum-sized rubber. Not that he really like to use them.
(via McDonald’s shows how Egg McMuffin has changed over the decades to mark 40th anniversary)

The washed up porn star who doesn’t need that many pills to get it up, and still fits into the magnum-sized rubber. Not that he really like to use them.

(via McDonald’s shows how Egg McMuffin has changed over the decades to mark 40th anniversary)


Morning glory from a darker, greasier era—when the liquor store was right next to the drive thru.

(McDonald’s shows how Egg McMuffin has changed over the decades to mark 40th anniversary)

Morning glory from a darker, greasier era—when the liquor store was right next to the drive thru.

(McDonald’s shows how Egg McMuffin has changed over the decades to mark 40th anniversary)


duck fat hash poached egg skillet bacon jam
I count three species of animals representing.

duck fat hash poached egg skillet bacon jam

I count three species of animals representing.


Grilled ramps with polenta, njuda, steamed egg. A tender re-enactment of that 29-hour fuck session the seven of us had last spring at that Howard Johnson upstate.

Grilled ramps with polenta, njuda, steamed egg. A tender re-enactment of that 29-hour fuck session the seven of us had last spring at that Howard Johnson upstate.


Raw. Uncut. (With grated wasabi.) BIG in Japan!

Raw. Uncut. (With grated wasabi.) BIG in Japan!



These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks. Jean-Georges Vongerichten makes his practically pourable, with tiny, fluffy curds, all without using excess butter or doctoring them with heavy cream. Instead, he does as his mother taught him: He whisks eggs continuously in a saucepan over medium-low heat until they achieve a texture like soft polenta. At Jean Georges in New York, he serves them in eggshells topped with whipped cream and caviar.

Yes, whipped cream.

These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks. Jean-Georges Vongerichten makes his practically pourable, with tiny, fluffy curds, all without using excess butter or doctoring them with heavy cream. Instead, he does as his mother taught him: He whisks eggs continuously in a saucepan over medium-low heat until they achieve a texture like soft polenta. At Jean Georges in New York, he serves them in eggshells topped with whipped cream and caviar.

Yes, whipped cream.