It was an experiment: a nice, smoky Surry sausage cooked in a little bit of water while poaching an egg beside it.
Totally. Successful. Oh, yum! Especially with toast slathered with orange marmalade on the side.
A Note for the Cook: when poaching eggs* over the years, I have used a number of grease-type substances to keep eggs from sticking to egg rings. I was out of shortening and real butter, and I didn't trust the bacon fat; so I wiped olive oil on it and got the egg cracked in immediately after setting the ring in the near-boiling water. It worked great! YMMV but it could be worth a try.
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* Technical note: it's really "poaching" only when you gather them in the wild, out of season.
BUILDING A 1:1 BALUN
4 years ago
3 comments:
Re: your point about "really" poaching eggs.
This makes me recall the joke about the recipe for Gypsy chicken soup:
1. Steal a chicken
. . .
Right with you on the orange marmalade. Why is this not more widely available in restaurants???
If you haven't tried coconut oil yet, do it. The stuff is amazing.
Antibubba
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