My friend told me a story about a super fancy dinner party that she recently attended at someone’s house on Park Avenue in NYC. I can’t remember why she was there, but the dinner party was a very uppity affair with a professional chef and servers. First course:
A simple mixed herb salad and awkward conversation. No surprises there. When the servers came out with the entrée, everyone got a very sad looking baked potato on their plate and NOTHING else. My friend thought to herself, “Are you effing kidding me? Are these people crazy?” but she didn’t say anything and went along with it. As she cut into her potato, she gasped – a beautiful, perfect egg oozed out. Then the servers opened small porcelain bowls on the table to reveal caviar, sour cream, and an assortment of other things to be used as toppings and garnishes. I MEAN, DOES IT GET MUCH CHICER THAN THAT? The answer is no, no it does not get any chicer. I recreated the recipe here and affectionately call it a POTEGG. A few people told me I should call it an EGGTATO, but I think that gives it away immediately, so POTEGG it is. Obvz, I omitted the caviar for environmental and financial reasons (SO DAMN EXPENSIVE), but a Potegg with some sour cream and herbs is just phenomenal.
A few notes here:
- Choose your potatoes wisely. You want them to be about the size of your palm and not too crazy in their shape. You kind of what the potato to look like a larger version of the egg.
- We used Plain Round Cutters to cut the “secret egg hatch,” but a knife would work too. Just be careful not to cut through the potato!
- Once you cut a circle big enough to fit an egg, reserve the skin and you might also want to gently scoop out a little bit of the potato to make room for your egg.
- I did a few experiments with poaching eggs and 3 ½ minutes is really the best time amount – cooked through, but still gorgeous and runny.
- Once you put your egg into the potato, cover it with your scooped out potato and the skin. Then over the hole with sour cream and some garnish so all evidence of the egg being in there is hidden.
- Someone asked me why I didn’t just scoop out the potato and bake an egg in it? I think the egg would become too dry and also where is the fun in that??? IT’S A POTEGG PEOPLE! LET’S KEEP IT CLASSY.
I have to say that this is my proudest creation to date. If you make this PLEASE TAG ME IN YOUR PHOTOS @ImpatientFoodie @ElettraW
2 PATS OF BUTTER – ABOUT ½ TABLESPOON TOTAL
PINCH OF SALT
1 TEASPOON OF WHITE VINEGAR
DOLLOP OF SOUR CREAM
PARSLEY TO GARNISH
- Heat oven to 425°F
- Wash potato and dry it well.
- Tear enough tin foil to completely wrap the potato, put a pat of butter underneath the potato and another pat of butter on top of it, add a little salt, wrap potato in tin foil well and stick it in the oven.
- After 45 minutes, flip the potato over in the oven (Total cooking time will be about 90 mins).
- Take the potato out of the oven after 90 minutes, turn off the oven, and let the potato cool a little bit.
- When the potato cool enough to handle, unwrap it from the foil, and cut out a small circle from the top, taking care not to cut through the potato.
- You want the hole to be just wide and deep enough to hide your poached egg! We used Plain Round Cutters to do this and it worked like a dream!
- Be sure to retain the potato skin that you cut!
- Put the potato back in your cooling oven to keep it warm.
- Now, on the stovetop, fill a saucepan with about 2 inches of water and add a teaspoon of white vinegar, bring to a boil over high heat.
- When the water starts to boil, turn heat down to a simmer, crack your egg into a small bowl and set aside.
- Using a spoon, gently swirl the boiling water around the perimeter of the pan to create a small whirlpool.
- Gently pour the egg into the center of the whirlpool and let it cook for 3 ½ minutes.
- Remove the egg from the hot water with a slotted spoon and drain on paper towels.
- Now, take your potato out of the oven and gently put your poached egg inside. (You might need to cut off a little bit of egg white).
- Cover the egg with the reserved potato skin, then cover with sour cream and parsley, so it looks like a plain sad baked potato.
- Serve and watched people’s faces as you blow their mind.