Dog3 wrote:
>
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??
>
> Michael

I think that this is one of those things that you're going to receive
wide and varied replies on.

When I do them, which I admit is rare, I take a sauce pan and add enough
water so that the eggs will be covered when added. I add a small bit if
white vinegar. Some people say it helps the white congeal. No clue if
it's true or not but my Grandmother said to do it so I do. Sprinkle in a
little salt and get it under heat until it's *just* slightly bubbling.

Before hand I crack the eggs into bowls, ramekins, or something like
that. One in each container. When the water is up to temp I take a
spoon and stir the water to get a slight rotation going. Nothing
whirlpool like but more gently. Then I take the eggs and drop them in
gently one at a time.

I don't know how long I leave them in I kind of "wing it" by looks.

Someone will probably come up with a more definitive method I'm sure.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Dog3 wrote:
>
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??
>
> Michael

I think that this is one of those things that you're going to receive
wide and varied replies on.

When I do them, which I admit is rare, I take a sauce pan and add enough
water so that the eggs will be covered when added. I add a small bit if
white vinegar. Some people say it helps the white congeal. No clue if
it's true or not but my Grandmother said to do it so I do. Sprinkle in a
little salt and get it under heat until it's *just* slightly bubbling.

Before hand I crack the eggs into bowls, ramekins, or something like
that. One in each container. When the water is up to temp I take a
spoon and stir the water to get a slight rotation going. Nothing
whirlpool like but more gently. Then I take the eggs and drop them in
gently one at a time.

I don't know how long I leave them in I kind of "wing it" by looks.

Someone will probably come up with a more definitive method I'm sure.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Get the freshest of chicken periods. Fill a cast iron type frypan with
about 1 1/2" hot water. Add salt and about 1/2 oz of white vinegar.
Experiment with the amout of salt and vinegar. The vinegar causes the
albumin in the egg whites to set. Gently slide cracked eggs into the hot
water. Slide a spatula or lifter beneath the eggs to prevent them from
sticking to the pan. Simmer gently until degree of doneness is reached. Do
not boil. You can gently spoon the hot water over the yolk to aid in
cooking. Serve over freshly made toast or toasted English Muffin. I like a
touch of Dijon type mustard on the side.

Ban Apetite
Farmer John


"Dog3" > wrote in message
...
> I was up earlier. My sleeping is off. I'm ready for breakfast. I'm
thinking
> poached eggs, bacon and some type of potato. I am ready for an egg or 2. I
> think poached is good. Missy and Shelly snacked out for breakfast and Hoot
> and Margaret fought over their bowls for breakfast. Gawd, the 2 cats are
> going to kill me. They both bite. I know it is a territority(sp) thing but
> still. Mean little brats.
>
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??
>
> Michael

Get the freshest of chicken periods. Fill a cast iron type frypan with
about 1 1/2" hot water. Add salt and about 1/2 oz of white vinegar.
Experiment with the amout of salt and vinegar. The vinegar causes the
albumin in the egg whites to set. Gently slide cracked eggs into the hot
water. Slide a spatula or lifter beneath the eggs to prevent them from
sticking to the pan. Simmer gently until degree of doneness is reached. Do
not boil. You can gently spoon the hot water over the yolk to aid in
cooking. Serve over freshly made toast or toasted English Muffin. I like a
touch of Dijon type mustard on the side.

Ban Apetite
Farmer John


"Dog3" > wrote in message
...
> I was up earlier. My sleeping is off. I'm ready for breakfast. I'm
thinking
> poached eggs, bacon and some type of potato. I am ready for an egg or 2. I
> think poached is good. Missy and Shelly snacked out for breakfast and Hoot
> and Margaret fought over their bowls for breakfast. Gawd, the 2 cats are
> going to kill me. They both bite. I know it is a territority(sp) thing but
> still. Mean little brats.
>
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??
>
> Michael

"Steve Calvin" > wrote in message
...
> Dog3 wrote:
> >
> > Okay, How do I poach eggs, I have never done it before? Do you just
stick
> > 'em in water??
> >
> > Michael
>
> I think that this is one of those things that you're going to receive
> wide and varied replies on.
>
> When I do them, which I admit is rare, I take a sauce pan and add enough
> water so that the eggs will be covered when added. I add a small bit if
> white vinegar. Some people say it helps the white congeal. No clue if
> it's true or not but my Grandmother said to do it so I do. Sprinkle in a
> little salt and get it under heat until it's *just* slightly bubbling.
>
> Before hand I crack the eggs into bowls, ramekins, or something like
> that. One in each container. When the water is up to temp I take a
> spoon and stir the water to get a slight rotation going. Nothing
> whirlpool like but more gently. Then I take the eggs and drop them in
> gently one at a time.
>
> I don't know how long I leave them in I kind of "wing it" by looks.
>
> Someone will probably come up with a more definitive method I'm sure.
>
>
That's what I would do!
Elaine

"Steve Calvin" > wrote in message
...
> Dog3 wrote:
> >
> > Okay, How do I poach eggs, I have never done it before? Do you just
stick
> > 'em in water??
> >
> > Michael
>
> I think that this is one of those things that you're going to receive
> wide and varied replies on.
>
> When I do them, which I admit is rare, I take a sauce pan and add enough
> water so that the eggs will be covered when added. I add a small bit if
> white vinegar. Some people say it helps the white congeal. No clue if
> it's true or not but my Grandmother said to do it so I do. Sprinkle in a
> little salt and get it under heat until it's *just* slightly bubbling.
>
> Before hand I crack the eggs into bowls, ramekins, or something like
> that. One in each container. When the water is up to temp I take a
> spoon and stir the water to get a slight rotation going. Nothing
> whirlpool like but more gently. Then I take the eggs and drop them in
> gently one at a time.
>
> I don't know how long I leave them in I kind of "wing it" by looks.
>
> Someone will probably come up with a more definitive method I'm sure.
>
>
That's what I would do!
Elaine

"Dog3" > wrote:
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??

I've never done them "naked", I always use one of these (from Williams
Sonoma) to hold them:

http://a1412.g.akamai.net/7/1412/243...001/img63l.jpg

I have the eggs at room temperature, and use the splash of vinegar as
another poster mentioned. To use these egg poaching contraptions, you need
2" of water in the saucepan. You crack the egg into the poacher, and gently
lower the poacher into the simmering water. The directions that came with it
say 3 minutes, but 3 minutes 15 seconds to 3 minutes 30 seconds is more to
my liking. The time required depends on the size of the egg, its
temperature, and personal preference as to how "done" you want it.

After poaching the eggs, I just plop each one down on slice of toasted
bread, and season with salt and pepper... or Tabasco if I'm in the mood.

"Dog3" > wrote:
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??

I've never done them "naked", I always use one of these (from Williams
Sonoma) to hold them:

http://a1412.g.akamai.net/7/1412/243...001/img63l.jpg

I have the eggs at room temperature, and use the splash of vinegar as
another poster mentioned. To use these egg poaching contraptions, you need
2" of water in the saucepan. You crack the egg into the poacher, and gently
lower the poacher into the simmering water. The directions that came with it
say 3 minutes, but 3 minutes 15 seconds to 3 minutes 30 seconds is more to
my liking. The time required depends on the size of the egg, its
temperature, and personal preference as to how "done" you want it.

After poaching the eggs, I just plop each one down on slice of toasted
bread, and season with salt and pepper... or Tabasco if I'm in the mood.

Steve Calvin > wrote in
:

> Dog3 wrote:
> >
> > Okay, How do I poach eggs, I have never done it before? Do you
> > just stick 'em in water??
> >
> > Michael
>
> I think that this is one of those things that you're going to
> receive wide and varied replies on.
>
> When I do them, which I admit is rare, I take a sauce pan and add
> enough water so that the eggs will be covered when added. I add a
> small bit if white vinegar. Some people say it helps the white
> congeal. No clue if it's true or not but my Grandmother said to do
> it so I do. Sprinkle in a
> little salt and get it under heat until it's *just* slightly
> bubbling.
>
> Before hand I crack the eggs into bowls, ramekins, or something like
> that. One in each container. When the water is up to temp I take a
> spoon and stir the water to get a slight rotation going. Nothing
> whirlpool like but more gently. Then I take the eggs and drop them
> in gently one at a time.
>
> I don't know how long I leave them in I kind of "wing it" by looks.
>
> Someone will probably come up with a more definitive method I'm
> sure.
>

The ramkins are optional; if you just carefully crack the egg into the
prepared water(see previous poster) they'll be spread out and not be as
appealing (less defined shape) to look at as if cooked in a ramkin. A way
around that is to stir the water just prior to egg insertion(keeps the
egg in one tight ball). Also they sell non-stick egg poacher cups if this
hankerin turns into a habit I suggest buying some.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Steve Calvin > wrote in
:

> Dog3 wrote:
> >
> > Okay, How do I poach eggs, I have never done it before? Do you
> > just stick 'em in water??
> >
> > Michael
>
> I think that this is one of those things that you're going to
> receive wide and varied replies on.
>
> When I do them, which I admit is rare, I take a sauce pan and add
> enough water so that the eggs will be covered when added. I add a
> small bit if white vinegar. Some people say it helps the white
> congeal. No clue if it's true or not but my Grandmother said to do
> it so I do. Sprinkle in a
> little salt and get it under heat until it's *just* slightly
> bubbling.
>
> Before hand I crack the eggs into bowls, ramekins, or something like
> that. One in each container. When the water is up to temp I take a
> spoon and stir the water to get a slight rotation going. Nothing
> whirlpool like but more gently. Then I take the eggs and drop them
> in gently one at a time.
>
> I don't know how long I leave them in I kind of "wing it" by looks.
>
> Someone will probably come up with a more definitive method I'm
> sure.
>

The ramkins are optional; if you just carefully crack the egg into the
prepared water(see previous poster) they'll be spread out and not be as
appealing (less defined shape) to look at as if cooked in a ramkin. A way
around that is to stir the water just prior to egg insertion(keeps the
egg in one tight ball). Also they sell non-stick egg poacher cups if this
hankerin turns into a habit I suggest buying some.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Sounds like a breakfast I make using slices of baked potato, bacon and
then welsh rarebit sauce over the top! I didn't come up with the
recipe, a lovely little breakfast spot in Charleston did that I can't
remember the name of, but I digress.

Here is how I poach eggs:
use my largest saute pan (about 3" deep). Add several inches of water
and 2 T of white vinegar (I've heard you can use any kind though).
Bring water to boil, reduce to barely simmering (almost no movement).
Crack eggs into small shallow glass bowl or tea cup, angle it into the
water, still holding the egg inside but allow to fill with water, wait
until the whites start to cook a bit (maybe 5 - 10 seconds), tip the
egg out. Let poach for 3 1/2 - 4 minutes depending on whether you are
eating them right away. Eggs can be poached and held in ice water in
the fridge or counter depending on how long you need to keep them
waiting. Then, simply reimmerse in barely simmering water for about 30
seconds until heated through.

Oh - I always forget to do this, but some say to spray or oil the
bottom of the pan so the eggs don't stick.

Have fun!

Steve Calvin wrote:

> Dog3 wrote:
>
>>
>> Okay, How do I poach eggs, I have never done it before? Do you just
>> stick 'em in water??
>>
>> Michael
>
>
> I think that this is one of those things that you're going to receive
> wide and varied replies on.
>
> When I do them, which I admit is rare, I take a sauce pan and add enough
> water so that the eggs will be covered when added. I add a small bit if
> white vinegar. Some people say it helps the white congeal. No clue if
> it's true or not but my Grandmother said to do it so I do. Sprinkle in a
> little salt and get it under heat until it's *just* slightly bubbling.
>
> Before hand I crack the eggs into bowls, ramekins, or something like
> that. One in each container. When the water is up to temp I take a
> spoon and stir the water to get a slight rotation going. Nothing
> whirlpool like but more gently. Then I take the eggs and drop them in
> gently one at a time.
>
> I don't know how long I leave them in I kind of "wing it" by looks.
>
> Someone will probably come up with a more definitive method I'm sure.

I've read all the posts to this time and this one is the simplest and
clearest. I spray the pan with a food release to minimize sticking to
the bottom. Crack the eggs, one at a time, into a little bowl and
getting down close to the water, let them slip into the center of that
gentle whirlpool. The white will begin to set in the time it takes to
get the next egg ready. Gently push the previous one aside and repeat.
Figure between 3 and 4 minutes cooking time. Pick them out with a
slotted spoon, drain quickly on a paper towel and plop onto toast or
an English muffin.

Happy eggs...

Pastorio

Steve Calvin wrote:

> Dog3 wrote:
>
>>
>> Okay, How do I poach eggs, I have never done it before? Do you just
>> stick 'em in water??
>>
>> Michael
>
>
> I think that this is one of those things that you're going to receive
> wide and varied replies on.
>
> When I do them, which I admit is rare, I take a sauce pan and add enough
> water so that the eggs will be covered when added. I add a small bit if
> white vinegar. Some people say it helps the white congeal. No clue if
> it's true or not but my Grandmother said to do it so I do. Sprinkle in a
> little salt and get it under heat until it's *just* slightly bubbling.
>
> Before hand I crack the eggs into bowls, ramekins, or something like
> that. One in each container. When the water is up to temp I take a
> spoon and stir the water to get a slight rotation going. Nothing
> whirlpool like but more gently. Then I take the eggs and drop them in
> gently one at a time.
>
> I don't know how long I leave them in I kind of "wing it" by looks.
>
> Someone will probably come up with a more definitive method I'm sure.

I've read all the posts to this time and this one is the simplest and
clearest. I spray the pan with a food release to minimize sticking to
the bottom. Crack the eggs, one at a time, into a little bowl and
getting down close to the water, let them slip into the center of that
gentle whirlpool. The white will begin to set in the time it takes to
get the next egg ready. Gently push the previous one aside and repeat.
Figure between 3 and 4 minutes cooking time. Pick them out with a
slotted spoon, drain quickly on a paper towel and plop onto toast or
an English muffin.

Happy eggs...

Pastorio

"Fudge" > wrote in
:

> Get the freshest of chicken periods.

I eat chicken eggs, I didn't even know chickens HAD periods.
The things you learn.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"Fudge" > wrote in
:

> Get the freshest of chicken periods.

I eat chicken eggs, I didn't even know chickens HAD periods.
The things you learn.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Hahabogus wrote:
> "Fudge" > wrote in
> :
>
>
>> Get the freshest of chicken periods.
>
>
> I eat chicken eggs, I didn't even know chickens HAD periods.
> The things you learn.
>
ROTF... thanks. I need that!

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Hahabogus wrote:
> "Fudge" > wrote in
> :
>
>
>> Get the freshest of chicken periods.
>
>
> I eat chicken eggs, I didn't even know chickens HAD periods.
> The things you learn.
>
ROTF... thanks. I need that!

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Hahabogus wrote:
> "Fudge" > wrote in
> :
>
>
>> Get the freshest of chicken periods.
>
>
> I eat chicken eggs, I didn't even know chickens HAD periods.
> The things you learn.
>
ROTF... thanks. I need that!

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

"Bob (this one)" > wrote:
> Pick them out with a slotted spoon, drain quickly on a paper towel and
> plop onto toast or an English muffin.

One thing I noticed about poaching large eggs vs. the size of a standard
English muffin... the egg is a bit much for the muffin, at least for me.
I've got to get smaller eggs or bigger muffins! ;-) In the mean time, I've
switched over to toast, a better size match.

"Dog3" > wrote in message
...
> I was up earlier. My sleeping is off. I'm ready for breakfast. I'm
thinking
> poached eggs, bacon and some type of potato. I am ready for an egg or 2. I
> think poached is good. Missy and Shelly snacked out for breakfast and Hoot
> and Margaret fought over their bowls for breakfast. Gawd, the 2 cats are
> going to kill me. They both bite. I know it is a territority(sp) thing but
> still. Mean little brats.
>
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??
>
> Michael

As per others but please, use MALT vinegar... much better taste. Plus, most
important, ultimate importance, above all else, even if you forget the
vinegar... the eggs must, absolutely, above all else, must be extermely
FRESH!!! I am really lucky that I can get eggs a few hours old from a farm
near by but newly delivered supermarket, free range, corn fed, gold plated
are fine.

I poach eggs a lot as I think that it preserves their flavour better than
frying, scrambling etc Nothing better than a couple of (well drained)
poached eggs on toast with butter, white pepper and a pinch of salt.

"Dog3" > wrote in message
...
> I was up earlier. My sleeping is off. I'm ready for breakfast. I'm
thinking
> poached eggs, bacon and some type of potato. I am ready for an egg or 2. I
> think poached is good. Missy and Shelly snacked out for breakfast and Hoot
> and Margaret fought over their bowls for breakfast. Gawd, the 2 cats are
> going to kill me. They both bite. I know it is a territority(sp) thing but
> still. Mean little brats.
>
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??
>
> Michael

As per others but please, use MALT vinegar... much better taste. Plus, most
important, ultimate importance, above all else, even if you forget the
vinegar... the eggs must, absolutely, above all else, must be extermely
FRESH!!! I am really lucky that I can get eggs a few hours old from a farm
near by but newly delivered supermarket, free range, corn fed, gold plated
are fine.

I poach eggs a lot as I think that it preserves their flavour better than
frying, scrambling etc Nothing better than a couple of (well drained)
poached eggs on toast with butter, white pepper and a pinch of salt.

"Dog3" > wrote in message
...
> I was up earlier. My sleeping is off. I'm ready for breakfast. I'm
thinking
> poached eggs, bacon and some type of potato. I am ready for an egg or 2. I
> think poached is good. Missy and Shelly snacked out for breakfast and Hoot
> and Margaret fought over their bowls for breakfast. Gawd, the 2 cats are
> going to kill me. They both bite. I know it is a territority(sp) thing but
> still. Mean little brats.
>
> Okay, How do I poach eggs, I have never done it before? Do you just stick
> 'em in water??
>
> Michael

As per others but please, use MALT vinegar... much better taste. Plus, most
important, ultimate importance, above all else, even if you forget the
vinegar... the eggs must, absolutely, above all else, must be extermely
FRESH!!! I am really lucky that I can get eggs a few hours old from a farm
near by but newly delivered supermarket, free range, corn fed, gold plated
are fine.

I poach eggs a lot as I think that it preserves their flavour better than
frying, scrambling etc Nothing better than a couple of (well drained)
poached eggs on toast with butter, white pepper and a pinch of salt.

Farmer John wrote:

> Serve over freshly made toast or toasted English Muffin. I like a
> touch of Dijon type mustard on the side.

Whenever I have corned beef hash for breakfast, I have poached eggs with it,
and accompany it with Tabasco and maybe a little catsup. But I recently
tried mustard on the eggs at a local restaurant along with something called
"Veneta Browns." (The restaurant's name is Veneta Rhea's.) They were hash
browns with pastrami, corned beef, onions, and cheddar; mustard seems to
make more sense than catsup or hot sauce.

Bob

On 14 Jan 2005 11:57:05 -0600, "Bob" >
wrote:

I like to place my poached eggs in a bowl with two slices of buttered
toast that is broken in peices.
Jerry

On 14 Jan 2005 11:57:05 -0600, "Bob" >
wrote:

I like to place my poached eggs in a bowl with two slices of buttered
toast that is broken in peices.
Jerry

Dog3 > wrote in
:

> I.m just not sure about creamed soups.
>
> I make a cheese soup all the time.
>
> Michael
>

Both of these do well in a crockpot or not.
(I included Nancy's Famous Tortilla Soup, which isn't Creamed)

@@@@@ Now You're Cooking! Export Format

Creamy Chicken And Wild Rice Soup

soups

1 tablespoon vegetable oil
2 cups sliced mushrooms
1 3/4 cups onions, chopped
2 cloves Elephant garlic, sliced thinly
1 whole boneless /skinless chicken breast; chopped
8 cups chicken stock
3 cups cooked wild rice mixed with white; rice
1/2 teaspoon tarragon
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons cornstarch
-----Mixed In-----
2 tablespoons water; *
1 cup heavy cream
-----OR-----
12 -ounce can of evaporated fat-free milk
salt
1 large carrot bite sized
2 ribs celery bite sized
1 can corn nibblets drained

Heat the oil in a large saucepan and toss in the mushrooms, onions, and
garlic.

Cooked turkey works well in this

Saute over high heat for 3-5 minutes, then add chopped chicken and stir
until chicken is no longer pink.
Add the stock, cooked rice, and herbs.
Bring to a boil over medium heat.
Stir in the dissolved cornstarch and keep stirring until thickened.
Stir in the cream, then turn down the heat*** and let the flavors blend
on
a simmer for about 5 minutes.
When ready to serve, ladle into bowls

* The Corn Starch and water mixture is a thickening agent.

** The usual mix of rice is 3 parts long grain white rice too 1 part wild
rice.
Note wild rice takes longer to cook than white.

*** Careful that the cream does curdle in the higher heat....
better to turn down the heat count to 30 and then add the cream (if
using an electric stove).


** Exported from Now You're Cooking! v5.66 **


@@@@@ Now You're Cooking! Export Format

Nancy's Chicken Tortilla Soup

soups

1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper use a strong brand
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add to soup.
Simmer
5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add the sour cream
till ready to serve. Sour cream doesn't freeze well.


** Exported from Now You're Cooking! v5.66 **



--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Dog3 wrote:
> Steve Calvin > wrote in
> :
>
>
>>Dog3 wrote:
>>
>>>Okay, How do I poach eggs, I have never done it before? Do you just
>>>stick 'em in water??
>>>
>>>Michael
>>
>>I think that this is one of those things that you're going to receive
>>wide and varied replies on.
>>
>>When I do them, which I admit is rare, I take a sauce pan and add
>>enough water so that the eggs will be covered when added. I add a
>>small bit if white vinegar. Some people say it helps the white
>>congeal. No clue if it's true or not but my Grandmother said to do it
>>so I do. Sprinkle in a
>> little salt and get it under heat until it's *just* slightly
>> bubbling.
>>
>>Before hand I crack the eggs into bowls, ramekins, or something like
>>that. One in each container. When the water is up to temp I take a
>>spoon and stir the water to get a slight rotation going. Nothing
>>whirlpool like but more gently. Then I take the eggs and drop them in
>>gently one at a time.
>>
>>I don't know how long I leave them in I kind of "wing it" by looks.
>>
>>Someone will probably come up with a more definitive method I'm sure.
>>
>
>
> Okay, I did this and it worked well. Thanks.
>
> Michael

Glad that it worked and that you enjoyed the breakfast Michael.

--
Steve

Life should *not* be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body. But rather
to skid in sideways, chocolate in one hand, martini in the other, body
thoroughly used up, worn out and screaming, "WHOO HOOOOO, what a ride!"

Dog3 wrote:
> Steve Calvin > wrote in
> :
>
>
>>Dog3 wrote:
>>
>>>Okay, How do I poach eggs, I have never done it before? Do you just
>>>stick 'em in water??
>>>
>>>Michael
>>
>>I think that this is one of those things that you're going to receive
>>wide and varied replies on.
>>
>>When I do them, which I admit is rare, I take a sauce pan and add
>>enough water so that the eggs will be covered when added. I add a
>>small bit if white vinegar. Some people say it helps the white
>>congeal. No clue if it's true or not but my Grandmother said to do it
>>so I do. Sprinkle in a
>> little salt and get it under heat until it's *just* slightly
>> bubbling.
>>
>>Before hand I crack the eggs into bowls, ramekins, or something like
>>that. One in each container. When the water is up to temp I take a
>>spoon and stir the water to get a slight rotation going. Nothing
>>whirlpool like but more gently. Then I take the eggs and drop them in
>>gently one at a time.
>>
>>I don't know how long I leave them in I kind of "wing it" by looks.
>>
>>Someone will probably come up with a more definitive method I'm sure.
>>
>
>
> Okay, I did this and it worked well. Thanks.
>
> Michael

Glad that it worked and that you enjoyed the breakfast Michael.

--
Steve

Life should *not* be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body. But rather
to skid in sideways, chocolate in one hand, martini in the other, body
thoroughly used up, worn out and screaming, "WHOO HOOOOO, what a ride!"

Michael wrote:

> today, I'm happy. Gawd, Im thinking crock pot tonight... Some kind of
> soup... yuk. Maybe something creamed, Something with chicken, cream and
> veggies. I an thinking tossing in some chicken breast, veggies and broth.
> I
> can add the veggies later. I.m just not sure about creamed soups.
>
> I make a cheese soup all the time.

I was extremely happy with this thrown-together soup:

Chicken-Sunchoke Soup

Raw back, neck, and giblets from a butterflied chicken
Olive oil (NOT extra-virgin)
Carcass from a roasted butterflied chicken
2 medium onions
3 cups chicken stock
3 medium potatoes (I used Yukon Gold)
5 medium sunchokes
1 1/2 cups soymilk
Salt
White pepper
juice from one lemon

If the chicken carcass still has meat on it, pull the meat off and set it
aside.

Start heating a soup pot over medium-high heat, add enough olive oil to coat
the bottom, and add the raw chicken pieces and giblets. (Chop up the back if
it doesn't fit in the pan.)

While the chicken pieces are browning, chop the onions, and add them to the
pot. Sprinkle with some salt, but not too much.

Cook for about 5 minutes, stirring often, until the onions are well past
translucent, then add the chicken carcass and the chicken stock.

Cook the mixture for about 10 minutes to develop the flavors. While it's
cooking, peel and quarter the potatoes. Add them to the stock and continue
cooking until the potatoes are tender all the way through, about 20 minutes.
Strain the stock through a colander, pick out the potatoes, and add them to
the strained stock. Then press down on the solids in the colander to squeeze
out all the goodness from the bones and giblets. Puree the soup, either with
a stick blender or a "normal" blender, working in batches if necessary.
Return the soup to the stove and lower the heat to "low."

Peel the sunchokes, halve them lengthwise, then cut them into slices. The
slices shouldn't be too thin; I made them about twice as thick as a nickel.
Add the sunchokes to the soup and cook for about 30 minutes.

Stir in the soymilk and just heat through. If you set aside meat from the
carcass, add it in now. Add the lemon juice, and then season to taste with
salt and white pepper.


Bob

"TonyK" > wrote in message
...
>
> "Dog3" > wrote in message
> ...
>> I was up earlier. My sleeping is off. I'm ready for breakfast. I'm
> thinking
>> poached eggs, bacon and some type of potato. I am ready for an egg or 2.
>> I
>> think poached is good. Missy and Shelly snacked out for breakfast and
>> Hoot
>> and Margaret fought over their bowls for breakfast. Gawd, the 2 cats are
>> going to kill me. They both bite. I know it is a territority(sp) thing
>> but
>> still. Mean little brats.
>>
>> Okay, How do I poach eggs, I have never done it before? Do you just stick
>> 'em in water??
>>
>> Michael
>
> As per others but please, use MALT vinegar... much better taste. Plus,
> most
> important, ultimate importance, above all else, even if you forget the
> vinegar... the eggs must, absolutely, above all else, must be extermely
> FRESH!!! I am really lucky that I can get eggs a few hours old from a farm
> near by but newly delivered supermarket, free range, corn fed, gold plated
> are fine.
>
> I poach eggs a lot as I think that it preserves their flavour better than
> frying, scrambling etc Nothing better than a couple of (well drained)
> poached eggs on toast with butter, white pepper and a pinch of salt.
>
>

The vinegar is to acidify the water to help the eggs to stay together. It
should be washed off at the end so the type does not matter. Better to put
the egg, in the shell, in boiling water for 10 seconds first. This just
starts to set the outer layer of white so they hang together better when you
poach them. Not just fresh eggs but free-range eggs make all the difference.
WHen the chicken eats more than just chicken chow, but also a few bugs and
worms, it seems to add to the flavor.


--
Peter Aitken

Remove the crap from my email address before using.

In > Peter Aitken wrote:

> The vinegar is to acidify the water to help the eggs to stay together.
> It should be washed off at the end so the type does not matter.
> Better to put the egg, in the shell, in boiling water for 10 seconds
> first. This just starts to set the outer layer of white so they hang
> together better when you poach them. Not just fresh eggs but free-
> range eggs make all the difference. WHen the chicken eats more than
> just chicken chow, but also a few bugs and worms, it seems to add to
> the flavor.


Dropping the eggs in the boiling water for a few seconds before breaking
the shell sounds like a good idea. I'll try that next time...like
tomorrow.

Free range eggs are almost impossible to get here but I have had them
and agree they are better.


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

In > Dog3 wrote:

> All of these ideas are great. I like the malt vinegar method and a
> couple of others. I did mine with white vinegar. Did a boil and
> lowered to simmer. I slipped the eggs in, it was fine. I put 'em on
> toast with cheddar. It was pretty good. I have saved several of the
> posts for future reference. What is the weather like everywhere? It
> is crazy here, We get Thunder storms, then it gets cold and we get
> snow. I am freezing. My Jeep is basically frozen, which is okay. Aint
> much I can do. Brrrrrr... I hate this weather. Poached eggs were good
> though I think the corned beef would have been wonderful.


The weather here is crazy cold! Not supposed to clear 'till Monday/
Tuesday. It was -52C windchill yesterday and -50C windchill this
morning...

Comfort food weather


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

In > Dog3 wrote:

> All of these ideas are great. I like the malt vinegar method and a
> couple of others. I did mine with white vinegar. Did a boil and
> lowered to simmer. I slipped the eggs in, it was fine. I put 'em on
> toast with cheddar. It was pretty good. I have saved several of the
> posts for future reference. What is the weather like everywhere? It
> is crazy here, We get Thunder storms, then it gets cold and we get
> snow. I am freezing. My Jeep is basically frozen, which is okay. Aint
> much I can do. Brrrrrr... I hate this weather. Poached eggs were good
> though I think the corned beef would have been wonderful.


The weather here is crazy cold! Not supposed to clear 'till Monday/
Tuesday. It was -52C windchill yesterday and -50C windchill this
morning...

Comfort food weather


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

In > Dog3 wrote:

> All of these ideas are great. I like the malt vinegar method and a
> couple of others. I did mine with white vinegar. Did a boil and
> lowered to simmer. I slipped the eggs in, it was fine. I put 'em on
> toast with cheddar. It was pretty good. I have saved several of the
> posts for future reference. What is the weather like everywhere? It
> is crazy here, We get Thunder storms, then it gets cold and we get
> snow. I am freezing. My Jeep is basically frozen, which is okay. Aint
> much I can do. Brrrrrr... I hate this weather. Poached eggs were good
> though I think the corned beef would have been wonderful.


The weather here is crazy cold! Not supposed to clear 'till Monday/
Tuesday. It was -52C windchill yesterday and -50C windchill this
morning...

Comfort food weather


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

Dog3 wrote:

> Poached eggs were good though I think the corned beef would
> have been wonderful.

Now get crazy with the eggs. Put eggs on the eggs. A Hollandaise sauce
on a poached egg is astonishing. Sure it's part of Eggs Benedict, but
it will work with virtually anything else under that egg. I've done it
with a poached egg on top of: rice, pasta, steamed broccoli (You'll
want to be alone with this. After the second forkful, you'll start
sounding like Meg Ryan in that movie.), a grilled cheese sandwich, a
slab of meatloaf, artichoke bottoms, and (I don't want to hear it)
asparagus tips on a sunny side up egg.

Pastorio

Dog3 wrote:

> Poached eggs were good though I think the corned beef would
> have been wonderful.

Now get crazy with the eggs. Put eggs on the eggs. A Hollandaise sauce
on a poached egg is astonishing. Sure it's part of Eggs Benedict, but
it will work with virtually anything else under that egg. I've done it
with a poached egg on top of: rice, pasta, steamed broccoli (You'll
want to be alone with this. After the second forkful, you'll start
sounding like Meg Ryan in that movie.), a grilled cheese sandwich, a
slab of meatloaf, artichoke bottoms, and (I don't want to hear it)
asparagus tips on a sunny side up egg.

Pastorio

"Bob (this one)" > wrote in news:10uj6jdh1li5790
@corp.supernews.com:

> Dog3 wrote:
>
>> Poached eggs were good though I think the corned beef would
>> have been wonderful.
>
> Now get crazy with the eggs. Put eggs on the eggs. A Hollandaise sauce
> on a poached egg is astonishing. Sure it's part of Eggs Benedict, but
> it will work with virtually anything else under that egg.

I've been to a couple of places that do an English muffin topped with some
spinach, smoked salmon, the poached egg, and then the sauce. Good.

Rhonda Anderson
Cranebrook, NSW, Australia

Dog3 > wrote in
:

What is the weather like everywhere? It is
> crazy here, We get Thunder storms, then it gets cold and we get snow.
> I am freezing. My Jeep is basically frozen, which is okay. Aint much I
> can do. Brrrrrr... I hate this weather. Poached eggs were good though
> I think the corned beef would have been wonderful.

Hot here - but then it is summer<g>. We'd actually had a very mild summer
until this past week - warm (not stinking hot) days, and coolish nights (no
trouble sleeping). I live west of Sydney (not near the coast), and it gets
pretty warm here - no sea breezes to cool things down. Thursday it was 41C
(105F), Friday it was 44C (111F), yesterday 34 or so (93F).Thank heavens
for the air conditioning!

I don't think I'd like to live with freezing temps, but it sure sounds nice
and cool when you're hot!

Rhonda Anderson
Cranebrook, NSW, Australia

Dog3 wrote:
> "Bob" > wrote in
> :
>
>> Farmer John wrote:
>>
>>> Serve over freshly made toast or toasted English Muffin. I like a
>>> touch of Dijon type mustard on the side.
>>
>> Whenever I have corned beef hash for breakfast, I have poached eggs
>> with it, and accompany it with Tabasco and maybe a little catsup. But
>> I recently tried mustard on the eggs at a local restaurant along with
>> something called "Veneta Browns." (The restaurant's name is Veneta
>> Rhea's.) They were hash browns with pastrami, corned beef, onions,
>> and cheddar; mustard seems to make more sense than catsup or hot
>> sauce.
>>
>> Bob
>
> The restaurant's breakfast sounds good. I have not had corned beef
> hash in ages. I never think to order it. Unless I'm at a deli, I
> never order pastrami. Nummm... I'm getting ideas.
>
> Michael

Can't recall where we were - might have been Illinois. Corned beef hash was
on the menu and John ordered some. Quite tasty! (We tend to feed each
other off our plates.)

Jill

"jmcquown" wrote in message >
> Can't recall where we were - might have been Illinois. Corned beef hash
> was
> on the menu and John ordered some. Quite tasty! (We tend to feed each
> other off our plates.)
>
> Jill

We don't have corned beef hash for breakfast very often but when I do I
don't poach the eggs. I make a depression in the corned beef hash after it
has warmed through, drop a raw egg into the depression and put the lid on
the frying pan until the eggs are cooked to our liking. Works for us.

Dora
>
>