A few days ago I was sitting in front of my fireplace when something I read years ago came back to mind. I read an article in Food and Wine that profiled the wonderful Alice Waters of Chez Panisse. Only the article took a different spin. . . it was her daughter that was doing the talking. As a child Fanny grew up eating only the finest. One of her fondest memories was her mother poaching an egg in olive oil over a wood burning stove. YUM!
So it was midnight, the memory was there and I was hungry. So I did it! And I hated it for two reasons. 1. I will never want a traditional poached egg again, and 2. Pretty sure I was at the beginning stages of carpel tunnel for how long I held it over the coals. But I must say it was so worth the wait. I did not have olive oil but I did have Irish butter which was just as delicious.
Excuse my messy ashes but I found by poking the wood I got smaller coals and a more gentle heat.