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What did you have for breakfast thread?
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭
Join Date:Posts: 11907
The Hill Billy wrote: »Breakfast is a coffee & a shinkengipfli (croissant stuffed with minced bacon) in Bern train station. Off to Zürich to catch my flight home. I haven't seen Mrs Billy & The Kids for 3 weeks. Can't wait!
It's a beautiful morning here in the North County, the sun is out for your return 0 -
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭ Join Date:Posts: 11907
Inspired by anewme's post I made potato cakes with the leftover colcannon I had in the fridge and had them with sausages and a fried egg
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I have only got into cooking over the last 4 weeks inspired by none other than Anthony Bourdain. Here's my first ever attempt at a poached egg I had a week ago.
Had another poached egg this morning which lay upon two slices of crispy bacon served on whole grain toast (lightly buttered). It was delicious but I ate it before I even thought of taking a photograph.
Here's hoping to many years of exploring different foods and recipes.0 -
mardybumbum wrote: »I have only got into cooking over the last 4 weeks inspired by none other than Anthony Bourdain. Here's my first ever attempt at a poached egg I had a week ago.
Doesn't look too bad at all. Congrats. I'm a poached egg fiend and eat them almost every weekday morning on brown toast with butter and Marmite as does my wife, five eggs poaching in a frying pan of gently simmering water with a generous amount of white vinegar mixed in and you're hot to trot
I'm also a big fan of Anthony Bourdain and just finished watching his Parts Unknown series on Netflix. Super series and a real eye opener both in terms of the locations he visits and the food he encounters.
Mmmmm, hungry now!!0 -
Doesn't look too bad at all. Congrats. I'm a poached egg fiend and eat them almost every weekday morning on brown toast with butter and Marmite as does my wife, five eggs poaching in a frying pan of gently simmering water with a generous amount of white vinegar mixed in and you're hot to trot
I'm also a big fan of Anthony Bourdain and just finished watching his Parts Unknown series on Netflix. Super series and a real eye opener both in terms of the locations he visits and the food he encounters.
Mmmmm, hungry now!!
Why, Thank you very much.
His show has me yearning to travel more and cook more. He easily has the greatest job ever. I will persevere with the poached eggs until I have them perfect.
I've heard a few people recommend against the vinegar saying that if you have really fresh eggs it's not necessary.
Do you find you can taste the vinegar in the egg at all?0 -
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭ Join Date:Posts: 11907
mardybumbum wrote: »I have only got into cooking over the last 4 weeks inspired by none other than Anthony Bourdain. Here's my first ever attempt at a poached egg I had a week ago.
Had another poached egg this morning which lay upon two slices of crispy bacon served on whole grain toast (lightly buttered). It was delicious but I ate it before I even thought of taking a photograph.
Here's hoping to many years of exploring different foods and recipes.
Welcome
Check out the Cooking Club. Lots of great recipes in there and there's a thread with links to all of them near the top of the page.0 -
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mardybumbum wrote: »Why, Thank you very much.
His show has me yearning to travel more and cook more. He easily has the greatest job ever. I will persevere with the poached eggs until I have them perfect.
I've heard a few people recommend against the vinegar saying that if you have really fresh eggs it's not necessary.
Do you find you can taste the vinegar in the egg at all?
You don't really get any taste of vinegar whatsoever to be honest, and I've read that "fresh enough" to do without typically means "the chicken lay them just this morning" type stuff; not definite on that though.
Great first effort though, first few times I tried poached eggs was without vinegar and I just wound up with gloopy, curdled water and a face red from impatient anger!
Hollandaise sauce goes perfect with poached eggs and a slice of smoked salmon or ham underneath (and spinach if you like), and it's pretty easy to make. It's also excellent on pasta, fish, chicken, steak... really just about anything!
1. Boil some water, pour a small pot half full of it, put on very low heat.
2. Put a bowl sitting on top of the pot and make sure no water is touching.
3. Put about 110g butter in the bowl and whisk around until melted - you don't want it very hot, just warm.
4. Separate two egg yolks*, put in a glass/cup with 2tbsp lemon juice and 1tbsp white wine vinegar or clear vinegar and 1tbsp cold water and scramble together.
5. Put a few teaspoons of the butter in with the mixture and stir for 10-20 seconds (it's called tempering - allows it to warm slowly, avoids splitting).
6. Pour the mixture into the bowl of melted butter (still on the pot), add a TINY pinch of salt and pepper, and keep stirring (gently but quite continuously not missing any spots**) for 10 minutes or so with a fork until the sauce clings between the tines of the fork.
7. Spoon out over the poached eggs, toast, etc, when it's as thick as you want.
*This is way, way easier than the 'juggling' technique you see on TV - no idea why they do that. Just crack a small hole in the top and slowly tip out the egg white. The yolk is thicker so it will stay in the shell. Then when almost all the white is out, tear off enough shell for the yolk to come out cleanly, pour it out gently into your fingers which any remaining egg white will stick to, and drop the yolk in the glass/cup. The other way is far, far too fidgety and delicate in my opinion.
**If you miss any spots they can turn to scrambled egg which you don't want, so keep scraping the back of the fork along the base of the bowl to avoid this - a fork is way better than a metal or wooden spoon for hollandaise because of this and the 'tines test' in terms of thickness.
***Also, don't let the sauce get too hot or it can split - if you think the bowl is getting too hot or see some buttery streaks appearing on the edge of the surface, transfer it to a cold bowl and keep stirring - the heat in the sauce should finish cooking it, and if it doesn't after 2-3 minutes or so you can just put the cold bowl back on top of the pot to finish off.0 -
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Had to visit the Doc. yesterday. Needed antibiotics for a cut finger. Asked her to take my BP while she was at it.(trying to get value for my €50!). It was 180/120
So expect some different breakfast habits here, from now on 0 -
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Gloomtastic! wrote: »Christmas ham with poached eggs and wheaten bread.
^^^^^ Mmmmm. Perfect poached egg brekkie.
What a great way to start Chrimbo.
Fresh made scones, coffee and bucks fizz in my gaff this morning. Used to do a proper brekkie but we wanted to have a big appetite for lunch around 3pm. I'm ready to eat now!!
Happy Christmas fellow Boardsies.0 -
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