Re: Breakfast-Poached eggs??

"Steve Calvin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dog3 said:

Okay, How do I poach eggs, I have never done it before? Do you just

stick

Quoted message said:

Quoted message said:

'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 <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

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 said:

Dog3 said:

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

Bob (this one) said:

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 <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

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 said:

Steve Calvin <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

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 said:

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