- Variety in Diet - Jecca

[Guest guest]

Hi Jecca! Thanks for giving me the idea to eat poached eggs with

hollandaise sauce! I used the sauce recipe from the files. However, I

had horrible luck with the poached eggs. (It's been a few years since

I've made them... back then I used a non-stick pan, which was

easier).

Question: Do you use a glass bowl like in the picture for poaching?

How much lemon juice do you use?? I used the juice from 1/2 lemon, and

I don't htink it was enough.

I set the timer for 3.5 minutes, and a couple were still too runny and

fell apart. (I tried to do the water temp like in the article, but

maybe it wasn't enough). They also stuck to the bottom of the pan.

I might buy an egg poacher to help make it a little easier! My wife

loved them... she's never had poached eggs OR hollandaise sauce!

Too bad I didn't let her experience Eggs Benedict pre-diet!!

Doug

[Guest guest]

Hello Doug,

Poached eggs are yummy, they have always been a favorite of my son and

I,

we make them often.

I never realized there was so much fuss and bother about making poached

eggs as I have made them since I was a kid. Here is how I make them.

Butter the bottom of a med to large skillet, depending on how many eggs

you are poaching. Fill with 2 to 3 " of water, just enough to cover the

top of the

egg.

On medium heat let the water begin to come to a boil, then gently crack

eggs into the water as close to the surface of the water as possible,

then turn

the heat down to medium or lower depending on your stove.

Watch eggs and when the whites begin to cook, take your spatula and

gently slide

it under each egg to assure they are not sticking to the pan. Once this

is done

they will float free of the pan and cook nicely.

You can tell when they are close to done as the egg white will turn from

clear

to white. Then I take the spatula and splash water on top of the egg

yolk to

complete the cooking process then lift them gently out of the water with

a

slotted spoon.

I love them over steamed asparagus or greens, like kale. My son's all

time

favorite was toast, but we haven't had them that way for some time now.

Hope this helps!

Debra NW

" Doug " <organyze@...> wrote:

Hi Jecca! Thanks for giving me the idea to eat poached eggs with

hollandaise sauce! I used the sauce recipe from the files. However, I

had horrible luck with the poached eggs. (It's been a few years since

I've made them... back then I used a non-stick pan, which was

easier).

Doug

[Guest guest]

or you could buy an egg poacher which makes life much easier, you can

get a good one for about 20 bucks or a cheap one for about 5, well

worth the investment

[Guest guest]

One of my favorites is poached eggs over spinach sauted in butter or

over cilantro sauted in butter with a pinch of salt.

Another favorite is poached eggs with butter, cinnamon, and a bit of

stevia.

Lilac

>

> I love them over steamed asparagus or greens, like kale. My son's all

> time

> favorite was toast, but we haven't had them that way for some time

now.

>

>

> Hope this helps!

> Debra NW

>

[Guest guest]

Yum! I forgot about spinach. I love it with lots of butter, celtic salt

cayenne and fresh crushed garlic!

Cilantro would be great and your idea with cinnamon and stevia is

interesting. I will have to try it too!

Thanks Lilac!

Debra NW

" doublelilac " <doublelilac@...> wrote:

One of my favorites is poached eggs over spinach sauted in butter or

over cilantro sauted in butter with a pinch of salt.

Another favorite is poached eggs with butter, cinnamon, and a bit of

stevia.

Lilac

" Debra NW " wee_steps@ wrote:

I love them over steamed asparagus or greens, like kale. My son's all

time favorite was toast, but we haven't had them that way for some time

now.

Hope this helps!

Debra NW