1For the sauce: Mince onion and garlic. Run your knife down the side of an ear of corn, and sautée all three ingredients in a pan with some oil until onions soften. Add one or two tablespoons of chipotle peppers in adobo sauce, mix well, and cook for another minute. Make an indentation in the center of the mixture, add a touch of oil (if dry) and a half teaspoon of flour. Mix until it forms a roux, and then add a cup of cream, whole milk, 2% or skim milk or any combination thereof and stir as it thickens. If needed, add more liquid.
2For the egg: Separate the egg whites and egg yolk, without breaking the yolk Season whites with salt and beat until still and glossy. In an oiled non-stick pan, place a dollop of the egg whites and cook until hard, flip, and repeat. Set aside. Cook the egg yolk to your preference.
Former CHOW.com associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.
Rich, fudgy brownies receive a major upgrade with a hit of Baileys Irish cream. This decadent dessert is the perfect treat for a St. Patrick's Day celebration... or even just for the end of a long week.