housewife performance

[serafaery]

Josh asked for eggs and veggies this morning, so I came up with this:



Poached eggs with a sprinkle of everything bagel seasoning, fresh chopped sage and rosemary, tomatoes and scallions, freshly grated turmeric and ginger, dash of pepper, and a sprinkle of garlic cheese (Facerock's Vampire Slayer), on top of a bed of microgreens (brassica, leeks, cilantro, parsley, and peas) with more tomatoes and cheese beneath the eggs on top of the greens, and the side is 3 slices of my Vegducken from last night: roasted butternut squash stuffed with purple sweet potato on one side, roasted parsnip/turnip/beets/zucchini/carrot/onion on the other side, and vegan field roast in the middle.

...

I kind of want to get Tyler the Sub Par Parks calendar as sort of a gag holiday gift, because he's always refused to go to any National parks and says they're overrated lol.

Edit: oh bummer it's sold out drat :)

Comments

[arethinn]

Do you have any secret for poached eggs? I feel like I've tried every method and supposed trick under the sun and nothing gets them to hold together (if not sink to the bottom and stick to the pan).

I thought the stuff on the left had something to do with peaches or apricots before reading "Vegducken", heh.

[serafaery]

Oooohh now I want roasted peaches! haha. The squash does look very peachy :)

I actually misspoke! These eggs aren't poached, they're sunnyside up. BUT, I do poach eggs sometimes, I had a line cook teach me how - he put a splash of vinegar and salt in the water (I'm not sure why) and put the water on to boil, and waited until the water was bubbling small skinny little lines of bubbles to the top - am I explaining that right? So not just the occasional bubble, not a rolling boil, but little thin streams of bubbles going straight up. That's when you put the egg(s) in. No stirring or anything, I think we just left them for 3 minutes? I've never had trouble with them with this method. But it's been a while! I might not be remembering some detail or other that might be helpful.

[arethinn]

Vinegar is supposed to help the protein in the white coagulate. Salt is just seasoning I expect. But alas, I've tried exactly what you describe and still gotten a mess :-/

[serafaery]

hmm, I wonder if the eggs themselves have something to do with it. Have you tried with room temperature eggs? I know this is a trick for cooking chicken more evenly, not sure if it would work here. I use a quart pot when I poach, not sure if volume of water would make a difference, hmmm