They are actually pretty nifty, but clean up on tender tin can be hard.
Right up there with powdered Hollandaise sauce!
Thank you for sharing this, I used them first time this morning. Came out pretty well, will use a different pan and touch more oil going forward. The bottom stuck a little when getting them out and on broke.
4 minutes in the water and I think I would vary that based on the size of the eggs.
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Nice! I usually invert the eggs onto a wide spatula, so that I can set them flat side down. Otherwise my poached egg slides right off of whatever I put it on.
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Also, yours show brilliantly.
I eat with my eyes more than a lot of people, I think. Ugly Delicious? I might never know, 'cause Iâm very wary of ugly food.
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Thanks, tasted better than they looked. Dumped some hot sauce on them after the photo.
My DH turned his over and popped them out so they didnât slide around, after he saw mine.
We are planning our next purgatory eggs dinner and the eggs in red wine that Pilgrim posted above.
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Knorrâs is passable when youâre in a pinch.
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I wasnât assuming you stayed in soulless boxes.
I mix it up. I try to stay in small indie hotels, quirky B& Bs, but I also stay in historic hotels. Some historic hotels are affiliated with Marriott through the Autograph Collection, (the Algonquin in NYC, the old train station now a hotel in Nashville , some historic hotels in London UK), so Iâm a loyal Marriott customer for points.
In very small town Alberta and Saskatchewan, the clean hotel option is a small chain.
I also stay at the occasional Best Western, Omni, iPrefer, Comfort Inn, so I keep loyalty cards for them all.
I have seen powdered eggs sneak into a lot of the breakfasts at these places.
At the indie hotels where I stayed pre-pandemic, off the top of my head, 15 Keys in Rome in 2017 and Platzl Hotel in Munich in 2019, the included breakfast buffet was so amazing I didnât notice the eggs.
My last hotel that included a breakfast was in Japan. The eggs werenât powdered. I mostly ate other things because the eggs were scrambled.
I suppose when I think of poached eggs theyâre poached in water, rather than as a component in, say, shakshouka.
Fair enough.
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Salt, cracked pepper, a torn grilled slice of seeded bread and a large splat of butter elevate the exquisite flavor of a free-range pasture egg.
I love oeufs en meurette but I cook them in water, adding them to the sauce rather than cooking the eggs in the sauce. I hate to overshadow that flavor with cooking liquid.
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I LOVED that TJâs hollandaise. I have an immersion blender, so I COULD, in theory, make my own, but it doesnât keep AT ALL, and Iâm the only one in the house that likes it. I still glance in the case by the hummus where it used to be, hoping⌠I am eternally disappointed.
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