Eggs in Purgatory
There were moments in our quest to perfect this classic dish when we weren’t sure we’d find our way out.
Why This Recipe Works
This popular Italian American dish of quivering eggs poached directly in a spicy red sauce is equally as good for a meatless supper as it is for breakfast. We let the sauce thicken slightly and then take the pan off the heat. Before adding the eggs to the pan one at a time, we use a rubber spatula to clear 2-inch-long wells in the sauce to hold the eggs (exposing the skillet bottom). To evenly fit all eight eggs in the pan, we place seven eggs around the perimeter of the pan and one in the middle. Covering the skillet and cooking the eggs over medium heat helps start setting the whites; then, a flash of enveloping heat from the oven finishes the whites while leaving the yolks silky.
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