God I love 'em. I just do. I love poached eggs more with each passing
year. When I discovered salade Lyonnaise I thought--that's the salad
for me!

Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and
was transported to another universe. Haven't yet figured a way to do
this myself.

I suppose it can stretch to fried egg, because I love a pizza-chique
joints with a fried egg on top. And a few Korean/Japanese dishes where
they put a fried egg on top of rice.

But whenever I see something with a poached egg on it I'm sure to€¦

I gotta go cook me up a poached egg€¦

On 2012-06-18, gtr > wrote:

> But whenever I see something with a poached egg on it I'm sure to???
>
> I gotta go cook me up a poached egg???

You'll enjoy it even more if you can find some local farm raised
organic eggs. After 5 yrs, here, I finally found some and they are
divine. These are the real deal, fer only $3 doz. Much cheaper and
about 50X better than the crap bogus organic eggs at our sprmkt, which
cost $5! doz. Try a farmers mkt.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On Mon, 18 Jun 2012 12:06:11 -0700, gtr > wrote:

>God I love 'em. I just do. I love poached eggs more with each passing
>year. When I discovered salade Lyonnaise I thought--that's the salad
>for me!
>
>Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and
>was transported to another universe. Haven't yet figured a way to do
>this myself.
>
>I suppose it can stretch to fried egg, because I love a pizza-chique
>joints with a fried egg on top. And a few Korean/Japanese dishes where
>they put a fried egg on top of rice.
>
>But whenever I see something with a poached egg on it I'm sure to…
>
>I gotta go cook me up a poached egg…


There is a food blog called "Last Night's Dinner, " written by
Jennifer Hess., She loves plopping a poached or fried egg on top of
the dishes she has made and photographed..

Hers is not a recipe sight, but more a photographic adventure with a
bit of food talk. You might enjoy taking a look at her poached egg
uses.

http://lastnightsdinner.net/

Boron

"gtr" > wrote in message news:2012061812061180052-xxx@yyyzzz...
> God I love 'em. I just do. I love poached eggs more with each passing
> year. When I discovered salade Lyonnaise I thought--that's the salad for
> me!
>
> Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and was
> transported to another universe. Haven't yet figured a way to do this
> myself.
>
> I suppose it can stretch to fried egg, because I love a pizza-chique
> joints with a fried egg on top. And a few Korean/Japanese dishes where
> they put a fried egg on top of rice.
>
> But whenever I see something with a poached egg on it I'm sure to.
>
> I gotta go cook me up a poached egg.
>

Try bacon and egg pizza. Delish.

Paul

"gtr" > wrote in message news:2012061812061180052-xxx@yyyzzz...
> God I love 'em. I just do. I love poached eggs more with each passing
> year. When I discovered salade Lyonnaise I thought--that's the salad for
> me!
>
> Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and was
> transported to another universe. Haven't yet figured a way to do this
> myself.
.........

It shouldn't be difficult, I've poached eggs in red wine exactly
as if it were water (add no vinegar!) and reduce the remaining
wine as a sauce. I was looking around the internet and found
a few complex poaching sauces, but this recipe from the New
York Times is about what I've done, and looks easy and tasty.
http://www.nytimes.com/2006/10/04/dining/044mrex.html

pavane

On Jun 18, 4:04*pm, "Paul M. Cook" > wrote:
> "gtr" > wrote in messagenews:2012061812061180052-xxx@yyyzzz....
> > God I love 'em. *I just do. *I love poached eggs more with each passing
> > year. *When I discovered salade Lyonnaise I thought--that's the salad for
> > me!
>
> > Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and was
> > transported to another universe. *Haven't yet figured a way to do this
> > myself.
>
> > I suppose it can stretch to fried egg, because I love a pizza-chique
> > joints with a fried egg on top. *And a few Korean/Japanese dishes where
> > they put a fried egg on top of rice.
>
> > But whenever I see something with a poached egg on it I'm sure to.
>
> > I gotta go cook me up a poached egg.
>
> Try bacon and egg pizza. *Delish.
>
> Paul

It would have to be good - like bacon and eggs with toast. ;-)

N.

"pavane" > wrote in message
...
>
> "gtr" > wrote in message
> news:2012061812061180052-xxx@yyyzzz...
>> God I love 'em. I just do. I love poached eggs more with each passing
>> year. When I discovered salade Lyonnaise I thought--that's the salad for
>> me!
>>
>> Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and
>> was transported to another universe. Haven't yet figured a way to do
>> this myself.
> ........
>
> It shouldn't be difficult, I've poached eggs in red wine exactly
> as if it were water (add no vinegar!) and reduce the remaining
> wine as a sauce. I was looking around the internet and found
> a few complex poaching sauces, but this recipe from the New
> York Times is about what I've done, and looks easy and tasty.
> http://www.nytimes.com/2006/10/04/dining/044mrex.html

On the other hand there is the classic Oeufs Meurette, here
prepared on YouTube: totally delicious!
http://www.youtube.com/watch?v=-4pASP1MCI8

pavane

In article >,
says...
>
> On 2012-06-18, gtr > wrote:
>
> > But whenever I see something with a poached egg on it I'm sure to???
> >
> > I gotta go cook me up a poached egg???
>
> You'll enjoy it even more if you can find some local farm raised
> organic eggs. After 5 yrs, here, I finally found some and they are
> divine. These are the real deal, fer only $3 doz. Much cheaper and
> about 50X better than the crap bogus organic eggs at our sprmkt, which
> cost $5! doz. Try a farmers mkt.

We've just tidied the garage and J gave some redundant tools to our farm
neighbour. Farm neighbour camne to pick them up and gave us some eggs from
his hens. These hens are living the life of riley; there are no foxes here
so they are freeranging over hundreds of acres of pasture, only returning
to their shed at night. The eggs are fabulous. I had an omelette supper
(couple of eggs, a chopped tomato, spring onions and herbs)

Janet

On 18/06/2012 7:34 PM, Janet wrote:

> We've just tidied the garage and J gave some redundant tools to our farm
> neighbour.

My son is down for a few days and finally started cleaning up his old
clubhouse, which he was supposed to do before he moved out 14 years ago.
Some critters have been having a heyday up there. What wasn't turned
into a home was used as a toilet.




>Farm neighbour camne to pick them up and gave us some eggs from
> his hens. These hens are living the life of riley; there are no foxes here
> so they are freeranging over hundreds of acres of pasture, only returning
> to their shed at night. The eggs are fabulous. I had an omelette supper
> (couple of eggs, a chopped tomato, spring onions and herbs)
>

I had a small organic chicken cooked in the BBQ rotisserie. I used the
Indian Chicken recipe.... pureed an onion, a couple cloves of garlic,
some salt, pepper and cumin.... smeared inside and out an hour before
cooking and basted with olive oil.

"gtr" > wrote in message news:2012061812061180052-xxx@yyyzzz...
> God I love 'em. I just do. I love poached eggs more with each passing
> year. When I discovered salade Lyonnaise I thought--that's the salad for
> me!
>
> Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and was
> transported to another universe. Haven't yet figured a way to do this
> myself.
>
> I suppose it can stretch to fried egg, because I love a pizza-chique
> joints with a fried egg on top. And a few Korean/Japanese dishes where
> they put a fried egg on top of rice.
>
> But whenever I see something with a poached egg on it I'm sure to€¦
>
> I gotta go cook me up a poached egg€¦

I have poached eggs almost every day for breakfast, never get tired of them.

Cheri

On 18/06/2012 7:45 PM, Cheri wrote:

> I have poached eggs almost every day for breakfast, never get tired of
> them.


I only have an egg once every week or two, usually Sunday brunch. I was
completely off schedule this week and had a poached egg for lunch today.
IMO there is no style of cooking an egg that comes close to a good
poached egg.

"Dave Smith" > wrote in message
. com...
> On 18/06/2012 7:45 PM, Cheri wrote:
>
>> I have poached eggs almost every day for breakfast, never get tired of
>> them.
>
>
> I only have an egg once every week or two, usually Sunday brunch. I was
> completely off schedule this week and had a poached egg for lunch today.
> IMO there is no style of cooking an egg that comes close to a good poached
> egg.



I know, they're just the best.

Cheri

On 2012-06-18 21:24:03 +0000, pavane said:

> "gtr" > wrote in message news:2012061812061180052-xxx@yyyzzz...
>> God I love 'em. I just do. I love poached eggs more with each passing
>> year. When I discovered salade Lyonnaise I thought--that's the salad
>> for me!
>>
>> Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and
>> was transported to another universe. Haven't yet figured a way to do
>> this myself.
> ........
>
> It shouldn't be difficult, I've poached eggs in red wine exactly
> as if it were water (add no vinegar!) and reduce the remaining
> wine as a sauce. I was looking around the internet and found
> a few complex poaching sauces, but this recipe from the New
> York Times is about what I've done, and looks easy and tasty.
> http://www.nytimes.com/2006/10/04/dining/044mrex.html

That does seem do-able. Thanks!

On 2012-06-19, gtr > wrote:

> nytimz rools, dood.

I got nothing against the NYTz, but their reg-wall sucks. If someone
posts the title of the article, it can be googled, found, and read in
its entirety, completely by-passing the reg-wall.

Clueless NYTz readers: Don't post the link, jes post the article
title!

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob wrote:

> I got nothing against the NYTz, but their reg-wall sucks. If someone
> posts the title of the article, it can be googled, found, and read in
> its entirety, completely by-passing the reg-wall.

Go ahead and reg yourself. They give you 10 views per month ABSOLUTELY
FREE!!!

On 2012-06-19 21:39:14 +0000, George M. Middius said:

> notbob wrote:
>
>> I got nothing against the NYTz, but their reg-wall sucks. If someone
>> posts the title of the article, it can be googled, found, and read in
>> its entirety, completely by-passing the reg-wall.
>
> Go ahead and reg yourself. They give you 10 views per month ABSOLUTELY
> FREE!!!

Yeah--that's what I like about poached eggs, I eat them while I'm
reading the NYTimes!

On 2012-06-19, gtr > wrote:
> On 2012-06-19 21:39:14 +0000, George M. Middius said:

>> Go ahead and reg yourself. They give you 10 views per month ABSOLUTELY
>> FREE!!!

It's NOT FREE. They want my name and email address. They're not
gonna get it.

> Yeah--that's what I like about poached eggs, I eat them while I'm
> reading the NYTimes!

http://well.blogs.nytimes.com/2011/1...a-poached-egg/

Read away. I'm still not giving them my email addy.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

slopglop babbled:

> >> Go ahead and reg yourself. They give you 10 views per month ABSOLUTELY
> >> FREE!!!
>
> It's NOT FREE. They want my name and email address. They're not
> gonna get it.

Listen here, dummy: You don't have to give them your REAL name and
addy. They don't confirm it. It's just for logging in and reading
articles. They keep track of how many articles you've read by your IP
address as well as the email you give them.

But I suppose it doesn't really matter. I wouldn't want to subscribe
to a paper that caters to the likes of you.

On Jun 18, 2:06*pm, gtr > wrote:
> God I love 'em. *I just do. *I love poached eggs more with each passing
> year. *When I discovered salade Lyonnaise I thought--that's the salad
> for me!
>
> Then at Le Chaval Blanc in Nimes I got their red wine-poached eggs and
> was transported to another universe. *Haven't yet figured a way to do
> this myself.
>
> I suppose it can stretch to fried egg, because I love a pizza-chique
> joints with a fried egg on top. *And a few Korean/Japanese dishes where
> they put a fried egg on top of rice.
>
> But whenever I see something with a poached egg on it I'm sure to…
>
> I gotta go cook me up a poached egg…

Sounds like you really love poached eggs.

--Bryan

On 2012-06-20 14:21:54 +0000, Bryan said:

> Sounds like you really love poached eggs.

I can take them or leave them, as long as either approach involves eating them.

On 19 Jun 2012 23:36:31 GMT, notbob > wrote:

> On 2012-06-19, gtr > wrote:
> > On 2012-06-19 21:39:14 +0000, George M. Middius said:
>
> >> Go ahead and reg yourself. They give you 10 views per month ABSOLUTELY
> >> FREE!!!
>
> It's NOT FREE. They want my name and email address. They're not
> gonna get it.
>
> > Yeah--that's what I like about poached eggs, I eat them while I'm
> > reading the NYTimes!
>
> http://well.blogs.nytimes.com/2011/1...a-poached-egg/
>
> Read away. I'm still not giving them my email addy.
>
You've reached your age and still haven't figured out how to set up a
throw away email address?

--
Food is an important part of a balanced diet.

On 2012-06-20 16:48:03 +0000, sf said:

> On 19 Jun 2012 23:36:31 GMT, notbob > wrote:
>
>> On 2012-06-19, gtr > wrote:
>>> On 2012-06-19 21:39:14 +0000, George M. Middius said:
>>
>>>> Go ahead and reg yourself. They give you 10 views per month ABSOLUTELY
>>>> FREE!!!
>>
>> It's NOT FREE. They want my name and email address. They're not
>> gonna get it.
>>
>>> Yeah--that's what I like about poached eggs, I eat them while I'm
>>> reading the NYTimes!
>>
>> http://well.blogs.nytimes.com/2011/1...a-poached-egg/
>>
>> Read away. I'm still not giving them my email addy.
>>
> You've reached your age and still haven't figured out how to set up a
> throw away email address?

It's the principle of the thing! The principle too is seemingly
difficult to explain, though.

On 6/19/12 3:11 PM, Catfood Chef wrote:

> nytimz sux

Well, yeah, if you can't spell or express yourself decently. For the
rest of us, it's one of the three best newspapers in the world.

-- Larry

On 6/18/12 5:24 PM, pavane wrote:
>
> It shouldn't be difficult, I've poached eggs in red wine exactly
> as if it were water (add no vinegar!) and reduce the remaining
> wine as a sauce....

I love poached eggs too, using broth, wine, or plain water as a poaching
medium.

I find a large non-stick saute pan to be the perfect tool, and the most
consistent results to be achieved by bringing the liquid to a boil,
removing from the heat, inserting the eggs, and allowing them to cook
with the pan covered, entirely off the heat. Usually six at a time, for
the two of us. Perfecto, every time!

Done that way, the only variables (for a given pan and poaching liquid)
are egg size and temperature.

The jury's still out on those silicone cups for poaching, though. They
seem to work fine, but the resulting surface texture and the top texture
vs. the bottom texture are a bit different, which affects the taste.

-- Larry

On 6/21/2012 8:55 AM, pltrgyst wrote:
>
> I find a large non-stick saute pan to be the perfect tool, and the most
> consistent results to be achieved by bringing the liquid to a boil,
> removing from the heat, inserting the eggs, and allowing them to cook
> with the pan covered, entirely off the heat. Usually six at a time, for
> the two of us. Perfecto, every time!
>
> Done that way, the only variables (for a given pan and poaching liquid)
> are egg size and temperature.

How many minutes do you poach the eggs? Lately, I've noticed it takes
jumbo eggs about four minutes so the whites are fully set and the yolk
is still liquid velvet

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 6/21/12 10:09 AM, Sky wrote:
> On 6/21/2012 8:55 AM, pltrgyst wrote:
>>
>> I find a large non-stick saute pan to be the perfect tool, and the most
>> consistent results to be achieved by bringing the liquid to a boil,
>> removing from the heat, inserting the eggs, and allowing them to cook
>> with the pan covered, entirely off the heat. Usually six at a time, for
>> the two of us. Perfecto, every time!
>>
>> Done that way, the only variables (for a given pan and poaching liquid)
>> are egg size and temperature.
>
> How many minutes do you poach the eggs? Lately, I've noticed it takes
> jumbo eggs about four minutes so the whites are fully set and the yolk
> is still liquid velvet

Three and a half minutes for large eggs; four for extra-large. I too
like the yolk very soft.

-- Larry

On 2012-06-21 13:55:38 +0000, pltrgyst said:

> I find a large non-stick saute pan to be the perfect tool, and the most
> consistent results to be achieved by bringing the liquid to a boil,
> removing from the heat, inserting the eggs, and allowing them to cook
> with the pan covered, entirely off the heat. Usually six at a time, for
> the two of us. Perfecto, every time!

For how long do you leave them?

> Done that way, the only variables (for a given pan and poaching liquid)
> are egg size and temperature.

I thought the temperature was "boiling then off the heat".

> The jury's still out on those silicone cups for poaching, though. They
> seem to work fine, but the resulting surface texture and the top
> texture vs. the bottom texture are a bit different, which affects the
> taste.

I didn't care for them, I have to slather them with butter or oil to
avoid sticking and I don't want to add that.

On 2012-06-21 14:42:56 +0000, gtr said:

> On 2012-06-21 13:55:38 +0000, pltrgyst said:
>
>> I find a large non-stick saute pan to be the perfect tool, and the most
>> consistent results to be achieved by bringing the liquid to a boil,
>> removing from the heat, inserting the eggs, and allowing them to cook
>> with the pan covered, entirely off the heat. Usually six at a time, for
>> the two of us. Perfecto, every time!
>
> For how long do you leave them?

> Three and a half minutes for large eggs; four for extra-large. I too
> like the yolk very soft.

Got it.

OK - i don't know much about wine ( i don't drink )

But when i've made poached eggs i've tied them in cling film, put a bit of salt and pepper in with them, maybe a bit of olive oil and then boiled that.... Just unwrap the cling film when it's done.

I imagine you could put a bit of red wine in the cling film with them though, ? You wouldn't have to use as much, or it would be more concentrated.

Who knows!

just posting this because i forgot to click on the sub bit.

On 2012-06-21 15:24:20 +0000, Plaintaste said:

> just posting this because i forgot to click on the sub bit.

I wonder what "the sub bit" means.

On 2012-06-21 13:55:38 +0000, pltrgyst said:

> ...and the most consistent results to be achieved by bringing the
> liquid to a boil, removing from the heat, inserting the eggs, and
> allowing them to cook with the pan covered, entirely off the heat.
> Usually six at a time, for the two of us. Perfecto, every time!

Hey just tried a couple this way it it works real good. It's my new
default approach. I've been doing them by getting the water to a boil,
popping in the eggs and simmering for 2 minutes. But my variations in
"doneness" have been difficult to predict.

I like this much better.

For those who've poach with red wine, what kind of wine do you use. It
seems it could be an expensive proposition.

On 21/06/2012 9:55 AM, pltrgyst wrote:

> The jury's still out on those silicone cups for poaching, though. They
> seem to work fine, but the resulting surface texture and the top texture
> vs. the bottom texture are a bit different, which affects the taste.
>

Not this jury.

They are useless.

Subscribe to topic was what i was referring to.