Adventures in cooking

A little while ago, I did something I've never done before: I fixed poached eggs for breakfast. I used the non-stick skillet gifted to me by pwcorgigirl the Christmas before last, added a splash of vinegar to the water per Gordon Ramsey (at least I *think* it was Gordon)---and they turned out quite edibly. The vinegar adds a nice tang.

It's literally been forty years since I last had a poached egg (okay, thirty-nine, but that really doesn't have the same ring to it)---the only time I ever had them was that ghastly summer at "fat camp". They were runny and nasty and raw-looking. I generally like eggs, but those were vile.

With that memory, I've been putting off attempting them on my own, but...I've plateaued in the low 280s, and while I own that fried eggs aren't the only things keeping the weight on---extreme sloth being another---I figure the way I dollop on the Olivio, Poaching versus frying probably saves me 300 calories per plate. Waist not, if you'll fogive the pun.

I wouldn't go so far as to say I've perfected them, but I don't think the technique is terribly complicated, either. (A little firmer around the yolks would be nice.)

I know, it's just breakfast, nothing earth-shaking, but sometimes it's all about the small victories.

.

Adventures in cooking

A little while ago, I did something I've never done before: I fixed poached eggs for breakfast. I used the non-stick skillet gifted to me by pwcorgigirl the Christmas before last, added a splash of vinegar to the water per Gordon Ramsey (at least I *think* it was Gordon)---and they turned out quite edibly. The vinegar adds a nice tang.

It's literally been forty years since I last had a poached egg (okay, thirty-nine, but that really doesn't have the same ring to it)---the only time I ever had them was that ghastly summer at "fat camp". They were runny and nasty and raw-looking. I generally like eggs, but those were vile.

With that memory, I've been putting off attempting them on my own, but...I've plateaued in the low 280s, and while I own that fried eggs aren't the only things keeping the weight on---extreme sloth being another---I figure the way I dollop on the Olivio, Poaching versus frying probably saves me 300 calories per plate. Waist not, if you'll fogive the pun.

I wouldn't go so far as to say I've perfected them, but I don't think the technique is terribly complicated, either. (A little firmer around the yolks would be nice.)

I know, it's just breakfast, nothing earth-shaking, but sometimes it's all about the small victories.

.