Ansel Adams’s Eggs Poached in Beer

April  8, 2016
3 Ratings
Photo by 2016 The Ansel Adams Publishing Rights Trust
Test Kitchen Notes

This recipe is reprinted from The Photographer’s Cookbook. Essay by Lisa Hostetler, Aperture/George Eastman Museum, 2016 —The Editors

  • Serves 1
  • 1/4 cup (2 ounces) butter
  • mixed spices
  • dash sherry
  • 1 bottle dark malt liquor or strong ale (ordinary beer is not strong enough)
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 pieces toast
  • dash paprika
In This Recipe
  1. Melt butter in microwave oven, but do not allow to brown. Add a dash of mixed spices and sherry.
  2. In a small bowl, microwave malt or ale with 1/4 teaspoon salt just to the boiling point. Carefully slide eggs into this hot liquid, cover with paper plate or glass bowl (to retain thermal heat), and cook as desired in microwave. (See note below on microwave cooking.)
  3. While eggs are cooking in microwave, make 2 pieces of toast. Spread part of the butter-spice mix over the toast.
  4. Serve eggs on the toast, and pour over the rest of the butter-spice mix. Add a dash of paprika.
  5. Note on microwave cooking: I like my eggs poached soft. I find that 1 egg in the hot ale or malt takes about 1 minute to cook, 2 eggs about 2 minutes, etc., all the way up to 8 eggs about 8 minutes. When working with as many as 8 eggs, the bowl should be moved around every 2 to 3 minutes.

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