The Tale of Three Eggs

Poached and yogurt berries

Believe it or not, all this food was “down the hatch” in record time. I’m guessing that fighting cancer’s invasiveness takes a lot of nutrition, so a rather large volume of food is consumed at the place at the table next to mine. The white bowl is filled with strawberries and blackberries, covered in homemade yogurt, and a river of pure maple syrup. I heard him winding up his silverware, then the whir of the utensils filled the room. Soon everything was gone. ;->

Shown above is Egg #1. It was poached in the usual way in a pan of water. I had greased up the pan with coconut oil, and fortified with a splash of vinegar to hold the white together. This works really well.

BUT – upon spying my English muffin forms in a drawer, I thought – “Hey, why not?”. I always eat two poached eggs, so this might prove a useful way to keep them together. I was right! Here is how my two-egg portion came out.

Muffin form poached


About judilyn

RV'er, foody, caregiver, knowledge seeker
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17 Responses to The Tale of Three Eggs

  1. gypsy97 says:

    The egg looks great except I don’t do poached eggs! What kind of seasoning do you have on it? The tater tots look yummy and I’m going to buy a package today. Glad your husband has a good appetite, although it is no doubt better at some times than others. You sure feed him like royalty. (I know I’ve said that before in a comment, but I think of it every time I see one of your great food posts.)


    • judilyn says:

      Yes, we eat VERY well. Always have, though, so we think that has really helped in his incredibly long life span. He was in otherwise extremely good health when the cancer hit. The seasoning is freshly-ground pepper and lemon from a grinder (McCormick), Lawry’s Seasoned Pepper, and Tony Chachere’s Original Creole Seasoning. I might have put on some Vege-Sal if the ham hadn’t been so salty already. I don’t handle salt well, so try to keep volume low. Almost everything seems too salty to me.

      I checked out the calorie count of the Tater Tots today, and they say that a “serving” is 12 pieces for 170 calories. I can’t eat that many, so a few extra get slid across the table, disappearing in a flash.


  2. Your food is always so gorgeous–I’m certain it tastes absolutely delectable! I believe that food is medicine & your food is quite that!


  3. Laurie says:

    Ha, ha – your description of the whir of the silverware and the speed of activity reminded me of Edward Scissorhands. Maybe some special mitts are in order?


  4. Clanmother says:

    Love you title! I especially like how you weave a story into your posts. It brings the message alive.


  5. LFFL says:

    I can’t say I’ve ever had a poached egg before.


    • judilyn says:

      Oh, my! C’mon down. I’ll make you all you want! They are the glory of “over easy” with the panache of “soft boiled in a pretty egg cup”. They cook gently in barely bubbling water, and the white stays soft and delicious instead of getting a more firm consistency from the hot grease used in “over easy”. Yesterday I dipped each little Tater Tot into the yolk, and it was glorious. There was still enough yolk left to go with the white to eat with the toast. As good as two breakfasts in one! ;->


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