This recipe is reprinted from The Photographer’s Cookbook. Essay by Lisa Hostetler, Aperture/George Eastman Museum, 2016 —The Editors
(2 ounces) butter
bottle dark malt liquor or strong ale (ordinary beer is not strong enough)
In This Recipe
Melt butter in microwave oven, but do not allow to brown.
Add a dash of mixed spices and sherry.
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.)
While eggs are cooking in microwave, make 2 pieces
of toast. Spread part of the butter-spice mix over the toast.
Serve eggs on the toast, and pour over the rest of the
butter-spice mix. Add a dash of paprika.
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.