Monday, January 28, 2008

poached egg + biscuit = one hungry anna

I'm not sure exactly why I'm so hungry right now. I had some soup for breakfast/lunch at like 11. Right now I'm pretty desperate for some food and for some reason this looks like the best thing in the world. I'm not sure how to explain it. I don't really like eggs. But wow. this looks like it's straight from heaven. The recipes (from one of my favorite blogs ever Everybody Likes Sandwiches) to make this for yourself is right below. I bet that Russell could go for this too. Maybe we'll have to make it tonight. Yum.


All-Purpose Biscuits

1 c all purpose flour
1 c whole wheat flour
1 T baking powder
1/2 t salt
1/2 c unsalted butter or Earth Balance
1/2 c yogurt
1/4 c skim milk

1. Preheat oven to 450 degrees. In a large bowl, combine flours, baking powder and salt. Cut in butter until you get something resembling coarse meal.

2. In a mixing cup, combine the yogurt and milk and stir until blended. Add to the flour mixture and gently stir to combine the mix into one lump of dough. Don't over blend.

3. Dump onto floured counter top or an unfloured Silpat mat and flatten into a 3/4" thick circle. Cut out circles with biscuit butter and place on a cookie sheet. The Non Dairy Queen says to keep them touching for soft sides, but I like them crispy on the outside so every biscuit has a wide berth. Bake for 8-10 minutes or until they are slightly golden on the outside.




The Perfect Poached Egg

1. Start with a super fresh egg. I always use free range eggs and using free range organic is even better. If you start with a quality product, you'll end up with one too.

2. In a large saucepan or a pot, bring a small amount of water to a boil. You don't need to over do it on the water...about 3 inches deep works wonderfully.

3. Gently crack your egg into a small tea cup. I always use my 1970's vintage owl motif mugs for this task because I think they eggs get happier and tastier inside of a pretty cup.

4. While the water is boiling, add in salt and a teaspoon of vinegar. I use apple cider vinegar because I think it gives the egg an extra nice (but very subtle) flavour. The vinegar doesn't just add a bit of tang, it also helps to bind all of that swirly egg whites to the egg, so don't skip this part!

5. Now, gently slide your teacup into the water. Let the boiling water enter the teacup for a few seconds before sliding the egg out of the mug. This lets the egg set a bit before setting it free into your pot. Depending on the size of your pot, you can add a few eggs at once, but make sure you follow the teacup method for each egg. Cover and turn the heat down to a simmer.

6. When the egg is set to your liking, remove each egg with a slotted spoon holding it over the pot for a little bit so that all the water drains from the egg. Set eggs on some buttered rye toast, sprinkle with salt and pepper and dig in. I like my egg yolks hard so I let them simmer away for about 4 minutes or so. If you like a runnier egg, you can remove the eggs after about 2-3 minutes

{via Everybody Loves Sandwiches}

2 comments:

Russell said...

ooo, why do those pictures make me hungry despite already having had a good full dinner tonight?

Lauren said...

I watched someone make an egg for Jeff's grandma in Idaho really similar to that and it worked really well. Its putting the lid on top that makes the steam cook the top of the yolk so you don't have to flip it, (cause thats when i always mess us eggs)