You can’t make an omelette without breaking eggs.
But why would you want to? It seems such a waste,
no matter how good the omelette tastes.
An egg, the perfect package, so simple, so neat;
wholesome nutrition, a delight to eat.
But how best to cook it; in so many ways,
the pros, the cons, leave your mind in a haze.
To fry, to scramble, to coddle, to boil,
can all be messy, or entail use of oil.
Calorific consequence, excessive fat;
to be avoided, no need for that.
Simple poaching is not free from troubles;
the white can fragment, amidst seething bubbles.
So, how to cook it? Aye, there’s the rub;
but my proposal goes to the nub.
Poach perfect eggs, in a poaching pod.
It floats on the water, cooks gently, in steam;
safely delivers the egg of your dreams.
A free gift of nature, from Mother Earth;
another page, in the oeuvre of the oeuf.
Eschew wasteful omelettes, be kind to yourself;
think of the clutter, the calories, your health.
Be at ease with the world, in peace with your God;
poach perfect eggs, in a poaching pod.
I’ve always liked poached eggs – as long as they’re cooked by somebody else. Whenever I stay at a hotel, I invariably opt for Poached Eggs on Toast for my breakfast. Yet I’ve always found poaching an egg to be quite a tricky procedure, with the result that, when cooking eggs at home, I usually end up frying them, as a quick and easy option. I saw a TV programme recently in which eggs were said to have an ingredient that was effective in protecting your eyes against age-related problems such as cataracts – but you had to eat at least six eggs a week, to bring this about. Inspired by this news, I suddenly became obsessed with finding out the easiest way to poach an egg, with a view to having a poached egg for breakfast every day. The final outcome of my researches resulted in my purchasing a couple of “Poaching Pods”, which also was the inspiration for the above poem.