Adventures in cooking
Jul. 21st, 2012 07:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
vanillafluffyA 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 ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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.
.
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.
.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2012-07-21 01:25 pm (UTC)I *love* eggs but I absolutely CANNOT eat them runny. Boiled, fried and scrambled, oh yes. Runny - Hell, no.
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Date: 2012-07-24 09:29 am (UTC).
(no subject)
Date: 2012-07-21 03:54 pm (UTC)My friend from Germany poaches them by boiling water in a pot, adding the eggs slowly, one at a time and then adding the vinegar.The eggs then pucker up and you can boil them till desired. She removes them from the pot with a slotted spoon. I had never seen them done that way before I met her.
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Date: 2012-07-24 09:31 am (UTC).
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Date: 2012-07-21 05:11 pm (UTC)(no subject)
Date: 2012-07-24 09:32 am (UTC).
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Date: 2012-07-24 01:48 pm (UTC)(no subject)
Date: 2012-07-25 07:11 am (UTC).
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Date: 2012-07-25 12:35 am (UTC)(no subject)
Date: 2012-07-25 07:12 am (UTC).
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Date: 2012-07-25 01:57 pm (UTC)(no subject)
Date: 2012-07-25 09:20 pm (UTC).
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Date: 2012-07-25 09:39 pm (UTC)(no subject)
Date: 2012-07-22 12:24 am (UTC)Also there's soft-boiling as another option!
I love love love eggs. I would eat them all the time if I could.
(no subject)
Date: 2012-07-24 09:36 am (UTC)(no subject)
Date: 2012-07-24 01:34 pm (UTC)I was reading a Patricia Highsmith novel last year (she wrote The Talented Mr. Ripley and Strangers on a Train) that was set just after WWII. The two women in the story have a meal of poached eggs served on a bed of steamed spinach in a restaurant, and it sounded so good! No one would regard that as a proper meal now, so it made me think how times have changed.
(no subject)
Date: 2012-07-24 02:55 pm (UTC)(no subject)
Date: 2012-07-25 07:20 am (UTC).
(no subject)
Date: 2012-07-25 07:19 am (UTC)Cracker Barrel used to offer a terrific spinach salad, which I miss greatly. The Highsmith variation sounds interesting! And being that it was post-WWII, eggs and spinach were probably on a short list of items not rationed (as rationing lasted til the early 50s, IIRC).
Btw, the light has arrived---thanks so much! It's very stream-lined and supple, and I can imagine it coming in handy for a variety of non-Nook related purposes.
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(no subject)
Date: 2012-07-25 12:16 pm (UTC)I adore a good spinach salad. The other day we had lunch at a Mediterranean cafe -- the Scenic City abounds with wonderful little independent eateries -- and I got a spinach salad with roasted red peppers, garbanzo beans, feta cheese and pecans. It was just amazing.
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Date: 2012-07-25 09:21 pm (UTC).
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Date: 2012-07-26 05:05 pm (UTC)(no subject)
Date: 2012-07-26 05:58 pm (UTC).