Tuesday, February 19, 2013

Today's Breakfast

     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.
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3 comments:

  1. ChrisFebruary 19, 2013 at 3:38 PM

    Re: your point about "really" poaching eggs.

    This makes me recall the joke about the recipe for Gypsy chicken soup:
    1. Steal a chicken
    . . .

    ReplyDelete
  2. AnonymousFebruary 20, 2013 at 4:31 PM

    Right with you on the orange marmalade. Why is this not more widely available in restaurants???

    ReplyDelete
  3. AnonymousFebruary 21, 2013 at 5:36 PM

    If you haven't tried coconut oil yet, do it. The stuff is amazing.

    Antibubba

    ReplyDelete

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