Adventures in cooking

[vanillafluffy]

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.

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Comments

[thru-the-blinds.livejournal.com]

YAY! for accomplishments!

I *love* eggs but I absolutely CANNOT eat them runny. Boiled, fried and scrambled, oh yes. Runny - Hell, no.

[ang5fam.livejournal.com]

My Mom used to have an egg poacher back in the 60's- small pot with 4 little egg cups and a lid.
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.

[adventurat.livejournal.com]

Breakfast is awesome, though. So if you're enjoying it more, that's a win! Eggs are good protein to start the day on. I liked poached eggs, but prefer them on toast. And since I'm not eating grains these days, I generally either have 'em hardboiled with a dollop of butter for yumminess, or fried or scrambled, in bacon fat. Yes, bacon!

[anomilygrace.livejournal.com]

If you have a little glass bowl (something with fairly vertical sides) and a microwave, you can poach eggs in the microwave. Put the water & vinegar into the bowl, add the egg, and nuke for about 2 minutes. (It takes some playing with to get it perfect, but so easy & fast). And then you can scoop the egg out and dump it on toast if you like.

Also there's soft-boiling as another option!

I love love love eggs. I would eat them all the time if I could.

[pwcorgigirl.livejournal.com]

Glad the skillet came into good use. I've never had a poached egg, but like all eggs as long as the yolk isn't runny, so it would probably get a thumbs up from me.

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.

[ang5fam.livejournal.com]

A little fresh spinach, (cooked in garlic and oil)some cooked pancetta pieces with an egg on top~ yum!!!