tag:blogger.com,1999:blog-6882957900081933460.post7288108966114442306..comments2024-03-13T20:30:00.016+13:00Comments on Hungry and Frozen: like collard greens and whole eggs I got soulhungryandfrozenhttp://www.blogger.com/profile/01077401868108124070noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6882957900081933460.post-14811269502524270242011-07-23T20:31:00.380+12:002011-07-23T20:31:00.380+12:00Hiya. Thought I would share my egg-poaching tips i...Hiya. Thought I would share my egg-poaching tips in return for your awesome blog - especially that chocolate mousse recipe. 1) Use fresh eggs - laid that day - easy if you have chooks - not so easy if you don't. 2) Boil a big pot of water then turn off the heat, then add your eggs. Walk away for 10 minutes. When you come back your eggs will be done and there won't be any of that nasty froth!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-58187479929964312962011-07-02T19:51:22.445+12:002011-07-02T19:51:22.445+12:00wow. 80 eggs.
Also, these look incredible. I thi...wow. 80 eggs. <br /><br />Also, these look incredible. I think I've been lacking in greens lately, because I can't stop staring at your photos. <br /><br />Poaching eggs? I'm like you, I pay someone in a cafe to do it. But I've cooked some good poached eggs recently, upon coming home from a night on the town (I know, I know, don't drink and fry! but drink and poach? maybe), I think the secret was in my slightly inebriated state I was pretty generous in my vinegar-pouring. worked a treat!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-42395777986431803302011-06-17T12:24:22.799+12:002011-06-17T12:24:22.799+12:00For brunch service, we have a monumentally large p...For brunch service, we have a monumentally large pot of water simmering away on one of the back hobs for poached eggs, with a hearty slug of white wine vinegar to assist. The depth & motion of the simmering water allows the egg to keep a lovely oval shape. Once cooked, it's whipped out of the pot, dabbed on a tea towel to dry, & then on to the plate.<br /><br />Oh, & your baked eggs with yoghurt & 'green stuff' looks well tasty!Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-47320952936979158302011-06-13T12:50:30.937+12:002011-06-13T12:50:30.937+12:00This recipe looks delicious, I will definitely be ...This recipe looks delicious, I will definitely be trying it soon! My best tip for perfectly poached eggs is to use deep water, bring it to a rolling boil, do the swirling thing so the whites stay together when you put them in, put a tight-fitting lid on the pan and turn the gas off. Put the timer on for 5 minutes and you then have perfectly poached eggs.Tanianoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-89186519815645139702011-06-13T11:34:24.216+12:002011-06-13T11:34:24.216+12:00Holy Mildew! The two of us just went through a tra...Holy Mildew! The two of us just went through a tray of 30 eggs in a week, but 80 eggs in 10 days is mighty impressive. Are you sick of them yet?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-19072082133632155492011-06-12T20:43:02.596+12:002011-06-12T20:43:02.596+12:00Nothing like making a spoon indent in some good ho...Nothing like making a spoon indent in some good hot savoury mix and dropping an egg in to poach quietly. Try it with fried rice, left-over pasta, risotto... now that I think of it, you could drop eggs into soup too. Yum.Sue Kerrhttps://www.blogger.com/profile/07569178603238739003noreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-52099551057358171492011-06-12T19:50:48.105+12:002011-06-12T19:50:48.105+12:00Looks delicious and I wouldn't worry too much ...Looks delicious and I wouldn't worry too much about the sell by date on the eggs, just retail regulations. Happy egg eating.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-8991847255686786172011-06-10T23:30:50.098+12:002011-06-10T23:30:50.098+12:00These look lush. I cheat with poaching and use poa...These look lush. I cheat with poaching and use poach pods (sssh don't tell) which makes it super easy. I got loads of greens in my veg box this week so think these may feature on next week's menu.Penhttp://penelopespantry.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-26479688098662183572011-06-10T11:59:50.376+12:002011-06-10T11:59:50.376+12:00Plenty of water in a pot, good big tip of white vi...Plenty of water in a pot, good big tip of white vinegar, slow slimmer, not really boiling water, and gently drop in, mine turn out lovely!Lizziehollyhttps://www.blogger.com/profile/03547634853207185589noreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-62061027043024534582011-06-09T20:16:41.934+12:002011-06-09T20:16:41.934+12:00Just made the cake to take for staff morning tea t...Just made the cake to take for staff morning tea tomorrow..... will let you know the verdict. The only juice in the house was grape fruit, so that may make it interesting.Kaynoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-429141918630432692011-06-09T16:02:47.406+12:002011-06-09T16:02:47.406+12:00Oh my heavens. 80 eggs in ten days? My egg-tentati...Oh my heavens. 80 eggs in ten days? My egg-tentative stomach just whalloped me. I think I would've made a billion meringues... though this recipe definitely sounds lovely too!Hannahhttp://wayfaringchocolate.comnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-91215767853234614432011-06-09T14:14:55.252+12:002011-06-09T14:14:55.252+12:00This looks so delicious. Thanks for the recipe, I&...This looks so delicious. Thanks for the recipe, I'll try to make this. =)Denver Car Accident Attorneyshttp://denvercaraccidentattorneys.netnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-39755560456134148192011-06-09T13:32:54.569+12:002011-06-09T13:32:54.569+12:00Like Mairi - a dash of vinegar always does the tri...Like Mairi - a dash of vinegar always does the trick for me. If you use a deepish pot and get it spinning quite fast, that keeps the egg together. I usually just use a high-side frypan though, and lower them into it using a large dishing-up spoon (rather than cracking the egg straight in!). I digress though - Laura - eggs look amazing. Love Kale. Love Rocket. Love love love. Hello Saturday brunch.heartbreak piehttps://www.blogger.com/profile/05323604035775756185noreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-25386706865717957592011-06-09T12:45:03.472+12:002011-06-09T12:45:03.472+12:00Question for Maire@Toast (Comment above) Are the ...Question for Maire@Toast (Comment above) Are the "fingers crossed" IN the swirling water on not? Just need to know these things...don't want to burn my fingers unnecessarily...but if it's in pursuit of the perfect poached egg... ah well...you can't make an omelette without cracking an egg... (Some of us take our recipes literally.)Kaynoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-61235906012831027682011-06-09T10:09:07.126+12:002011-06-09T10:09:07.126+12:00Yum! So happy someone else is as Ottolenghi obses...Yum! So happy someone else is as Ottolenghi obsessed as me ;) So going to give this a run on the weekend....chilli & smoked paprika so work for me. And yes my poaching of eggs is somewhat up & down...the method I use is a little vinegar & a little swirling of the water along with fingers crossed ;)Mairi@Toasthttp://toast-mairi.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-47633432207958988792011-06-09T09:55:34.036+12:002011-06-09T09:55:34.036+12:00Laura this recipe is incredible, I am going to fkn...Laura this recipe is incredible, I am going to fkn make this right now.<br /><br />FYI to make your eggs less rogue when you poach, I actually put them in a deep water not trendy shallow, they're smaller but perfect. Also put in 1 cap of white vinegar and stir the boiling water with a wooden spoon when I think they're done.<br /><br />Egg nerd! Lol<br />See you in Wellington :)Coconoreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-71941799037894450812011-06-09T05:26:39.071+12:002011-06-09T05:26:39.071+12:00Ah I'm simple. I saw the photo and thought &qu...Ah I'm simple. I saw the photo and thought "those aren't collard greens!" Then I saw the recipe and thought "that isn't rocket!" Then I read some words and got with the program.<br /><br />I'm a big fan of poached eggs, but had never considered them to be troublesome. I suppose you just have to keep the heat pretty low so that the whites don't become all foamy and messy in the pan?<br /><br />And 80 eggs, wow. That's 80 times your recommended daily intake of eggs (at least here in the US)!Emmahttp://ofagatesandmadeleines.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-6476326223178510822011-06-08T22:13:10.957+12:002011-06-08T22:13:10.957+12:00Ooo...I'm so going to try this! Since I had my...Ooo...I'm so going to try this! Since I had my first taste of baked eggs at Capitol, I've been wondering how difficult it was to replicate it. So yeah, I'm so going to try this! :)Shirleen @ Sugar and Spicehttps://www.blogger.com/profile/11502422525957331394noreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-37482276769871182842011-06-08T22:07:59.829+12:002011-06-08T22:07:59.829+12:00Baked eggs - it sounds so intriguing! although I d...Baked eggs - it sounds so intriguing! although I do tend to take best before /use by dates with a grain of salt.. after all, eggs (whilst uncracked) are sterile :-) Another way to test them is to float them in water.. bad raw eggs will float and those ones aren't worth cracking . ..Ghttps://www.blogger.com/profile/17037971025575125609noreply@blogger.comtag:blogger.com,1999:blog-6882957900081933460.post-32055253301952857192011-06-08T21:59:41.478+12:002011-06-08T21:59:41.478+12:00These look bloody good, and so do the pictures! I&...These look bloody good, and so do the pictures! I'm going to try and get Jason to make me this, along with more snickerdoodles (he made them on Monday and I only got one! Tragedy!). I've never tried kale before either so keen to use it.<br /><br />I'm both horrified and impressed you managed to use all those eggs! A mousse is something else I'd like to try making too.Kate @ lovelornunicorn.comhttps://www.blogger.com/profile/12608320390913462394noreply@blogger.com