Regular readers will know I love eggs. I especially like them for breakfast and I’m a fan of poached eggs, fried eggs, scrambled eggs and omelets. I regularly post images to http://breakfastforwoojm.posterous.com/ which is a Posterous site established by a primary school teacher in NSW with a focus on breakfast. Many of the images I’ve posted have been courtesy of Bron who is an expert egg poacher. I, on the other hand am hopeless. I can fry an egg with the best of them, but my poached eggs are a mess. Last night we were watching Bill Granger’s Bill’s Tasty Weekends and Bill demonstrated an easy method to poach an egg with an additional tip from Bron. It was to simply bring water to the boil, put in a egg ring (Bron’s tip), crack in the egg, turn off the heat and put a lid on.
I tried it this morning.
Poached egg and ham (iPhone)
When I cracked the poached egg, the yolk was nice and runny.
Poached egg and ham (iPhone)
I normally post breakfast images with my Brisbane Broncos mug. They lost to the Melbourne Storm on Friday night, so here is my new mug from my recent meeting in Frederick, MD.
I hope everyone has a great breakfast.
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I love the egg ring tip – that’s great. Heston’s tip (I’m always a bit obsessed with Heston’s tips) is to have a plate sitting at the bottom of the saucepan so that the egg isn’t on direct heat. But I can’t find a plate the right size and shape on the bottom for my saucepans!!!
It seems over the top to use a large saucepan to poach one egg
I’ve never been a huge fan of eggs. Actually, when it comes to eating breakfast out, it’s the thought of the way someone else would cook my eggs that makes me decide to stay at home and cook them myself! Poached eggs, however, are my favourite, and I will have to give Grainger’s technique a go; thanks for sharing!
I hope it works well for you. I’ve noticed in Canberra most places do reasonable eggs. When travelling overseas it’s more hit and miss. Thanks for following.