But I won't complain. Now I just have to stay on top of the weeding and watering duties. Meanwhile, out the front, the herbs are going wild and we have a single brocolli that survived the ravages of the neighbourhood cats, one strawberry plant, and a few cultivated tomato seedlings. Looking good for the summer season.
Anyway, I got a call on the weekend from Uncle H asking how to poach an egg. Apparently Uncle H never used to like poached eggs, but since working on the boat and being fed catered meals for two weeks at a time, he has acquired the taste. And it just so happened that I had very recently made myself poached eggs for breakfast in anticipation of posting here (Dessert Chef doesn't seem to like them - why not is beyond me), and I had also been listening to a chap on Radio NZ describing how best to poach an egg, so I guess this post was inevitable.
As it turns out Uncle H and Liz E. Bear were missing the key ingredient required to make this dish a success: Vinegar. And as it also turns out, my wild suggestion to substitute the vinegar with wine was also ill-advised. Not to worry. They weren't my eggs.
The chap on the radio seemed to think this was best done in a deep pot, so I must try that one day.
Normally, I poach my eggs in a pan. Get the water rapidly simmering, add a generous pinch of salt and about 2T of vinegar; I tend to use balsamic, but white, brown or even cider are OK, as is red wine vinegar. If you're not sure, just use 1T the first time you make it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPMxDQ5X2-G_LrkScYLx3Zyf9ikAlcFKLvc1b3gN1y1bfwX5_SNm49M3ATf3E4OGdI4aFntmbS-30uPFY7v6tUYXtXyzO9kRbMPjzsrWnZMGP53BaZHn_Q_y3JOhQLUpTYjD-gCfEMH3B/s320/poached+eggs+1.jpg)
5 comments:
Have you heard of 'birds in a nest'? I love that stuff...I fry the egg all the way though, do you ever make that?
No, I've never heard of that. What is it, exactly?
You're supposed to take good quality bread but I just use what I have. And you tear a whole in the center of it and then you add your butter to the pan, place the bread and crack an egg in the center. Cook on one side, flip and cook on the other side. I always break the yolk and make sure its completely cooked because that's the way I like it...but that's birds in a nest.
I didn't know that had a name! We just call it "you know, where you cut a hole in the bread, and then fry it with an egg in the hole". "Birds in a nest" is much easier to say.
it's called "TOAD IN A HOLE" over here
Post a Comment