gary's poachers.blog

We surely love poached eggs and polenta, especially when the polenta has the addition of smooth-melting white Cheddar cheese. DH thrives on onions, so his has pico de gallo salsa and chopped Mexican scallions, along with the roasted green chiles that we both use. The bigger appetite requires a seedy bun with butter and Seville orange marmalade.


judie's poachers.blog


About judilyn

RV'er, foody, caregiver, knowledge seeker
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17 Responses to Poachers

  1. gypsy97 says:

    It looks good but I never could get myself to eat poached eggs.


    • judilyn says:

      It took me a bit of time to perfect the procedure, but I love ’em that way. They come out sort of the same way as “over easy”, so if you don’t like runny yolks, then cook them a little longer. Then they are like hard boiled eggs, only not so “harsh” – that’s the only word I can think of to describe the difference between a hard-boiled egg and a hard-poached one. If you like the yoke hard, it is easy enough to accomplish by just leaving them in the water longer, whether being poached or boiled. But, of course, eggs don’t need to be “boiled”; simmered is a better procedure to keep the egg from getting rubbery. Can you tell we really love eggs? ;->


  2. Jan says:

    What is the difference between American and Mexican scallions? I use what I guess would be American, but don’t know what Mexican are.


    • judilyn says:

      The Mexican scallions have a huge bulb on the end. I don’t eat them (ewwww!), but DH says that they have a much different taste; more mellow than American scallions. He scatters them all over a lot of his food. I cut one up into bits and put it into a one-cup covered glass Pyrex dish, and trot it out for almost every meal for him. One scallion FILLS that one-cup dish. There are usually three to a bunch at about fifty cents, so the cost is almost invisible for apparently what is a huge flavor treat. Once he has used them for a day or so, I usually toss what is left into something that I am cooking, and chop him up a new one. I put them in the Spanish rice that was on the burrito plate a few days ago. They provide a nice cooked flavor and wonderful green and white color in a rice dish.

      See at: https://dorrieanne.wordpress.com/2013/10/22/burritos-regular-and-deconstructed/


  3. Clanmother says:

    Looks absolutely delicious. The combination of textures and tastes would offer a unique meal – I am ready to dig in. I especially liked your discussion of scallions.


  4. Dale says:

    I could easily eat that! šŸ™‚


  5. LFFL says:

    Wow. They both look divine!


  6. Tammy says:

    Oh girlfriend! That looks like the perfect meal for me.


  7. Liz says:

    I love poached eggs too. That looks absolutely delicious. Great food!


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