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" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I was up earlier. My sleeping is off. I'm ready for breakfast. I'm
thinking
Quoted message said:
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??
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" <virtualgoth@die_spammer.com> wrote in news:[email hidden]:
Quoted message said:
Farmer John said:
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.)
