Poached Eggs on Ginger Coconut Rice

by Charlotte Bonavida

Recipe inspired by the book “Handmaid’s Tale” by Margaret Atwood

Jump to Recipe

“The first egg is white. I move the egg-cup a little, so it’s now in the watery sunlight that comes through the window and falls, brightening, waning, brightening again, on the tray. The shell of the egg is smooth but also grained; small pebbles of calcium are defined by the sunlight, like craters on the moon. It’s a barren landscape, yet perfect; it’s the sort of desert the saints went into, so their minds would not be distracted by profusion. I think that this is what God must look like: an egg. “

“The life of the moon may not be on the surface, but inside. The egg is glowing now, as if it had an energy of its own. To look at the egg gives me intense pleasure.
The sun goes and the egg fades.
I pick the egg out of the cup and finger it for a moment. It’s warm. Women used to carry such eggs between their breasts, to incubate them. That would have felt good.”

Poached Eggs on Ginger Coconut Rice

“The minimalist life. Pleasure is an egg. Blessings that can be counted, on the fingers of one hand. But possibly this is how I am expected to react. If I have an egg, what more can I want?”


Poached Eggs on Ginger Coconut Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 3/4 cup water
  • 1 14- ounce can coconut cream or full fat coconut milk
  • 1 cup medium or short grain white rice
  • 1 tsp fresh grated ginger
  • 1 tsp kosher salt
  • 4 fresh eggs poached (farm eggs if you can get them)
  • 2 green onions sliced (use both green and white part)

Instructions

  1. In a medium saucepan, bring the water, coconut milk, rice, ginger and salt to a simmer on medium high.
  2. Turn the heat down to medium low, cover with a lid, and cook until very little liquid is at the bottom of the pot and the rice is cooked through, stirring occasionally about 10-15 minutes.
  3. Leave the rice with the lid on to cool slightly while you poach the eggs. When you serve it should be between the consistency of risotto and sticky rice, depending on the rice you used. Place the rice in a shallow bowl and top with poached egg and green onion slices.

Recipe Notes

My favorite way to poach them is to sous vide, but here is a great tutorial for poaching on the stove. https://www.youtube.com/watch?v=0sl3eMAXspE

You may also like