Meanwhile, back on Breakfast Island…

Coincidental to Peter’s spectacular (and nicely-presented, I’m sure that even Gomi would approve) omelette creation, I scored some farm-fresh free range eggs today so dinner became breakfast again. Poached, on toasted flax seed multigrain with a few strips of crispy bacon (some not shown having already been snarfled) .

As an aside, on my last couple of posts I’ve dutifully added the ingredients list, had it show up in preview but not had it appear when “published”. We’ll see what happens this time.

Previous dinner posts from islander

2 Comments

on “Meanwhile, back on Breakfast Island…
2 Comments on “Meanwhile, back on Breakfast Island…
  1. Heaven on a plate….there is at the end of the day nothing better than a perfectly poached egg on toast! I am quite, quite unable to poach an egg properly…I have no idea why and it is not for lack of people, veritable crowds of them, trying to teach me ! Caroline’s son Oscar is past-master at it, Caroline is good….even BB the dog makes better poached eggs that I!

  2. I could never successfully poach eggs either until a friend showed me this method..

    Put about two inches of water in a small saute pan , bring the water to a boil then turn down the heat so that the water is just simmering. Add couple of teaspoons of white vinegar (don’t worry, you won’t taste it).

    Crack an egg onto a saucer then gently slide it off the saucer into the water and repeat with a second egg. Cover the pan and turn the heat to low.

    After about 2 – 3 minutes (depending on whether they were at room temperature or just out of the fridge) your eggs will be cooked with nice soft yolks. Gently remove with a slotted spoon.

    It seems that the vinegar causes the egg whites to instantly congeal, keeping everything together. Also, the fresher the eggs, the better they poach.

    Give it a try – you might be pleasantly surprised with the result.

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