Eggs are a tasty source of protein, inexpensive, and easy to make. They're
also a staple in baking, so it's good to keep them around.
The last time I tried poaching an egg, it went horribly. They got
poached, technically, but the water was milky white with strands of egg
white, like an egg drop soup. The resulting poached egg was ugly and
This was 4 years ago, so in anticipation of making some Croque Madame
sandwiches tomorrow, I decided to try poaching a couple eggs for
breakfast today. So I looked up some resources (like this BBC video on
and this Kitchn article on egg
and decided to give it another go. Here's the result, with some Lawry's
salt and black pepper:
Adding a splash of vinegar to the water really seemed to help. Proper
temperature control seems key: The more violently the water is boiling,
the most wispy and less cohesive the poached egg. Both articles I read
recommended poaching for 4 minutes, which resulted in a yolk that barely
ran. I might go for 15-30 seconds less next time, I like my yolks a bit
more runny. I did not "spin" the water to make a whirlpool: That's what,
I think, caused all my problems last time.
Altogether, I'm glad this worked: I love eggs, and learn yet another way
to cook them is fun!
I used to do prep at the pizza place, and I can't believe it's taken me
this long to realize that chopped veggies can be stored overnight in
a fridge and used the next day (or even, gasp, two or three days later).
- Buy an extra red pepper
- Chop it up with the rest of the red peppers from Chicken Paprikash
- Put the extra chopped peppers in a sealed container
- Add to eggs and breakfast potatoes
Where I used to think that a Denver Omelette (ham, onion, bell pepper)
would be difficult to make for myself at home, now I realize that I can
make them as long as I'm willing to have 3-4 of them during the week. Or
I can make other things with the same ingredients, like add potatoes and
make a hash, or add a pie crust and make a quiche, or sub the ham for
some other meat and make tacos! Having pre-prepped veggies makes a lot
of things easy!
I love frittatas! Single-serving frittata isn't exactly the right way to do it,
but it's easier than an omelette and has golden-brown deliciousness. I follow
Alton Brown's frittata
with only 2 eggs and varying mixins like this bacon onion frittata with
breakfast potatoes (but always keep the parmesan cheese, it really ties the
Other things I've added to frittata include:
- Herbs like basil and thyme
- Various cheeses including pepperjack, colby, and cheddar
I think frittatas are my new favorite egg dish. Omelettes are great, but
a bit challenging to make. Frittatas are all the flavor and none of the
I had a craving for some french toast, so I adapted Alton Brown's French Toast
a bit to make a quick(ish) morning meal for one: I halved the recipe, left the
bread out in the air for about an hour, let it soak up the custard for about a
minute, and cooked on the stove over low heat for about 5 minutes. The result
was 3 pieces of dense, creamy goodness that I can't wait to try again!
Over the last year and a half, I've been levelling up my basic cooking
skills, like sauteéing and improvising. So, since I had some tortillas
from the chicken lunch wraps,
and some mushrooms from last night's chicken with white
wine, I decided to try making
another breakfast burrito.
Unlike the last breakfast
burrito, this one
had mushrooms and onions, and no rice. To get the most flavor possible,
I sauteéd the onions and mushrooms until golden brown and delicious.
Then, I turned off the burner, and with the remaining heat, scrambled the
eggs. I assembled the lot into a warm tortilla, and for a finishing
touch, added some salt, pepper, and tabasco.
I wish I could eat like this every morning. Having a nice, relaxing 30
minute, freshly-made breakfast. Maybe I need to start getting into the