Post image for International Eggs Incident – Poached Eggs and Bloody Mary Breakfast

International Eggs Incident – Poached Eggs and Bloody Mary Breakfast

September 26, 2010 · 115 comments

I got off to such a promising start with the International Incident Parties, what with the umami gnocchi, poached pear pizza pie and plum dumplings, but then it went slightly downhill with my next contribution involving sleeping through the cooking of but then waking up to eat Mardi’s contribution to the noodle party. Next thing I knew I had completely missed the next two parties – tacos and scones – so I was determined to make it to this next party.

I would not be too busy being overseas or sick or washing my hair or watching Midsomer Murders (even though it’s John Nettles’ last season! Tragedy!). And so, here we are, at the new International Incident Party – Eggs! I’m ova the moon to be here, these photos are definitely going in the photo albumin.

International

They say that children need clear boundaries to really thrive. In many ways I’m still a child, and I found myself feeling quite overwhelmed at the theme of “eggs”. Eggs are used in many, many things. My first thought was party eggs, but I’d already blogged about these so they were off the cards. It didn’t take long for my brain to then move onto desserts – cakes, custard, ice cream, macaron, meringue, pavlova – and I was quite taken by the thought of making something like crème brûlée and serving it in egg shells.

After some more consideration however, I thought I would make something that I make often but have never blogged about, and what is probably the first thing that comes to mind when I think of eggs – good old poached eggs.

The yolk, it is calling

I think it is truly unacceptable to be served hard poached eggs in a restaurant, and am sure many friends who have been unfortunate enough to be dining with me when one of us is served up some pale yellow pucks have heard me say something along the lines of “if I am able to make soft poached eggs, then surely a professional cook or chef is also able to do so”.

I do realise though that poaching eggs is one of those skills that can be a little daunting, as when it goes wrong it goes horribly wrong, and as such I am sure many people either don’t feel confident enough to attempt it or they have tried it once and after ending up with a saucepan full of lumpy eggy water they decided to stick to scrambled googies at home.

So, for those of you who are seasoned egg poachers, I hope that you enjoy my simple little tasty breakfast for what it’s worth. For those of you who are new to the egg poaching game however, I hope that you might find this post a little useful and you can soon be enjoying your own little bundles of soft oozing googy joy in the comfort of your pyjamas.

First, some pointers to help you out in your poaching endeavours:

  • the fresher the egg, the better it will cling together, so use the freshest eggs possible;
  • if you remember, bring your eggs to room temperature before poaching so that they won’t lower the water temperature so much when you add them to the pan (I never remember to do this, but thought it was worth mentioning);
  • the timing is going to be a personal trial-and-error exercise the first few times, but I’ll tell you what works for me;
  • you can TOTALLY do this, it’s really quite easy once you know how!

Things you will need:

  • eggs, as fresh as possible,
  • white vinegar
  • enough small cups/bowls/ramekins for the number of eggs (or just one, if you want to stagger the poaching)
  • a slotted spoon
  • a saucepan, size depending on how many eggs you plan to poach at once – I use a small to medium one to poach two eggs simultaneously
  • a stopwatch or microwave timer or clock or extremely good sense of timing or a song that goes for exactly the amount of time you want to poach your egg (a quick Google search reveals that I could listen to The Who’s Pinball Wizard, House of Fun by Madness, or Bad Bad Leroy Brown by Jim Croce while I wait for my eggs to be done)
  • plate or bowl to put the eggs onto once cooked, before plating them properly (optional)

Weapons at the ready

What you need to do:

1. Fill your saucepan with enough water to easily cover an egg – around 8cm or so deep.

2. Give the water a decent slug of the vinegar – I use around 2 Tb (40 mL) for my small – medium saucepan.

3. Bring the water to a strong simmer, but not up to a boil.

4. Crack each egg into a ramekin or whatever little dishes you are using. Be careful not to break the yolk when doing this.

5. Many people use the whirlpool method, but I find this only really works for poaching one egg at a time and I’m too impatient for that. So, simply tip your eggs very gently into the simmering water, one at a time and not directly on top of one another.

Gently, gently, like a baby into a (unboiling) bath

6. Start your stopwatch/timer/Leroy Brown!!!

7. The length of time you want to poach them is dependent on the size of your eggs and probably your altitude, so it’s hard to give any strict rules, but I poach my XL (~60g) eggs for 3 minutes and have soft gooey innards so use this as a guide.

Just a few stray naughty bits, don't worry about those

Note: you can see a few little strands of egg white in the above photo – although the eggs aren’t perfect little balls, the main bulk is holding together very well and those tendrils are inconsequential. If you use the slotted spoon to spin the water around into a mini whirlpool before dropping your egg into the centre, this will be lessened. As I said previously though, I find the whirlpool method unnecessarily complicated when poaching multiple eggs and I’m pretty comfortable with having a little errant egg tendril or two. Gives them character. Leroy Brown would approve.

8. At the end of your poaching time, remove the eggs from the water with the slotted spoon, gently shaking any excess water off. You can then put them directly on your plate or toast, or you may want to first put them on another plate/bowl to make sure they aren’t too wet when you plate them up. Some say to use a paper towel to remove excess water but I have never found this necessary.

9. Relax in front of the cartoons/morning paper/Midsomer Murders and enjoy your googy egg with whatever tasty delights you’ve chosen to eat with it.

The tasty delights I chose to have with my googy eggs this morning were some fresh rocket leaves, lightly grilled asparagus and smoked trout. Difficult not to have a good day when you start it off with this and a cup of 5 Senses Dark Horse coffee (recent discovery that I’m enjoying with my plunger, and my sister and brother-in-law are loving with their espresso machine).

Asparagus is great for liver function! Eat up!

Spill your secrets, Mr Egg

Sometimes though, a coffee just doesn’t quite cut it. Some days, for the sake of argument, you may be trying to counteract the effects of getting into the spirit of an ultimately perplexing footy grand final and so something a little stronger is required. Something a little more naughty. Something that needs a syringe.

I came across these Bloody Mary-nated tomatoes on Hannah’s blog a very foodly diary some time ago. They really struck a chord with me because for some reason I love the idea of a Bloody Mary, but I just can’t stomach the tomato juice. Or rather, I can’t mouth it. My stomach doesn’t get a chance to give its opinion.

So, I’ve taken the components of Hannah’s rather fabulous idea and created my own little version of it, somewhat of a solid cocktail that goes beautifully with a hearty poached egg breakfast.

Please forgive the blurry smudge, there was goop on my lens! Probably butter. Or egg yolk.

Mary’s Bloody Balls

Serves 6

Ingredients

  • 24 baby roma or small truss tomatoes
  • 6 celery swizzle sticks, made from the tops of celery stalks
  • Inner, pale celery leaves, chopped finely
  • Half a celery stick, finely diced
  • A lime (cut 6 wedges out of 3/4 of the lime, reserve the remaining 1/4 for sauce)
  • Chilli salt (I made mine by grinding some sea salt and dried chilli with a mortar & pestle)
  • 1.5 Tb olive oil
  • 1.5 Tb balsamic vinegar
  • 1/4 cup chicken stock
  • 2 tsp Worchestershire sauce
  • 60 drops Tabasco
  • pinch pepper
  • Absolut Citron vodka (or any other vodka)
  • Cocktail (martini) glasses to serve
  • you will also need a syringe – some pharmacies or vets will sell these but many pharmacists will not unless you have a prescription for insulin. The ones I got were 1 mL syringes.

Method

  1. You need quite a lot of chilling time for this recipe so start a couple of hours or a day before you’d like to serve.
  2. Preheat your oven to 140 degrees C. Place the tomatoes on baking paper in a baking tray, spray/drizzle with a little olive oil, sprinkle with salt and pepper and then roast in oven for around an hour. Remove from oven and allow to cool completely before the next step with them (I placed them in the fridge to cool).
  3. Meanwhile, make your sauce by placing the oil, balsamic, stock, Worchestershire sauce, Tabasco and pepper in a small saucepan. Give it a good stir, then bring to a good simmer and allow to bubble away for around 25 minutes or until it starts to look syrupy and reduced. Remove from heat, squeeze in the lime juice from the reserved 1/4 lime. Allow to cool completely.
  4. Prepare your tomatoes! This is the fun part! You need to use the syringe to inject the vodka into the tomatoes. I had a larger gauge syringe that I used to first extra any excess tomato juice sitting in the tomatoes before injecting the vodka, but this wasn’t always necessary and Hannah had success without doing this step.
  5. To inject the vodka in, first pull the vodka into the syringe, then insert the needle into the tomato through the skin at the top. Slowly inject the vodka in until you get some leakage, then insert elsewhere and keep injecting until you are satisfied your tomato is tipsy enough. I managed to get 2-3 mL into each tomato. Chill the tomatoes until ready to serve.
  6. To serve each glass – rub lime around the rim of cocktail glass then invert glass onto plate holding chilli salt to allow the glass edge to be covered in the chilli salt mix. Place the chopped celery leaves/stalk in the base of the glass, then place four tomatoes in before drizzling with the reduced sauce. Add the celery swizzle stick and lime wedge, and serve with a little spoon for scooping. Encourage your guests to squeeze the lime wedge over the tomatoes before eating.

Note: I liked these but I think I’d like to try again using fresh tomatoes – very ripe, sweet cherry or grape ones. I’d like to try the method of sucking out the juice using a larger gauge needle, then injecting the vodka in. I think this way would allow for more vodka and less seepage out from the skins which were somewhat compromised through the roasting process. The roasting did however give a beautiful sweetness and silky texture to the tomatoes, so I guess it’s going to be a compromise of sort either way.

Yep, goop still on lens. A warning of how the world may look if you eat too many vodka tomatoes.

Please check out the links below to see what my fellow party guests came up with to celebrate Humpty Dumpty and his kindred. Also, a very happy birthday to fellow egg heads and birthday celebrators Trix, Natasha and Honey, and thanks to Penny for hosting the party.

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{ 113 comments… read them below or add one }

Trix September 26, 2010 at 9:24 am

Your poached eggs are perfect little pillows. And the difficulty of producing a perfect dish like this – which is deceptively simple – cannot be overstated. As for the bloody balls … I have no words! Well, one: awesome.

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Conor September 26, 2010 at 6:17 pm

Thanks birthday girl! Perfect little pillows is a lovely compliment :D

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Soy @ honeyandsoy September 26, 2010 at 9:34 am

Yum!! Love the eggy yolky ooze of your poached eggs! And those tomatoed, I’ve gotta try some!
Soy @ honeyandsoy´s last blog post ..Honeyandsoy’s custom muesli with Mix My Muesli… and a giveaway!

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Conor September 26, 2010 at 6:18 pm

Thanks Soy! Oozy ooze :)

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Celeste @ Berrytravels September 26, 2010 at 10:04 am

I remember the first time I tried poached eggs. It was watery and tasteless and the egg whites were terrible. Immediately I thought: Gosh darn, I really HATE Poached eggs.

It wasn’t till this year when my friend made poached eggs that I realised what I had experience was BAD poached eggs. My friend made a GOOD poached egg for me and I was hooked. So, so good!
Celeste @ Berrytravels´s last blog post ..Review- Miss Marple’s Tea Room

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Conor September 26, 2010 at 6:23 pm

It’s a relief to hear your opinion has been changed in the poached egg department, Celeste! I think it’s sad how so many things are ruined for people if they have them done badly (perfect case in point: brussel sprouts).

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Jo @ secondhelping September 26, 2010 at 10:22 am

They are some damn fine looking eggs you have there! Eggscellent in fact :)

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Conor September 26, 2010 at 6:24 pm

Hehe, thanks Jo ;)

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5 Star Foodie September 26, 2010 at 10:24 am

Your poached eggs look perfect and love the Mary’s Bloody Balls :) !
5 Star Foodie´s last blog post ..International Incident Party- Deviled Eggs with Potato- Irish Cheddar- and Bacon

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Conor September 26, 2010 at 6:24 pm

Thanks so much!

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Vicfromoz September 26, 2010 at 11:09 am

Wow, what a truly sophisticated and sensual start for a spring day! Inspiring

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Conor September 26, 2010 at 6:28 pm

Thank ye! I think we should all aim for sophisticated and sensual starts to every day this spring. And then for summer… who knows?

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Hannah September 26, 2010 at 1:12 pm

I’m sorry, Conor, but the moment I find a little bundle of soft oozing googy joy in the comfort of your pyjamas, I’m calling my doctor straight away. Something is clearly going to have gone drastically awry, or else I’ll have just started producing the next Jesus.

That said, you’re totally making me poached eggs when I visit you.
Hannah´s last blog post ..Berkshire Bark Jumpin’ Java™

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Conor September 26, 2010 at 6:30 pm

Hannah, I wouldn’t dream of NOT making you poached eggs when you visit. In fact, this breakfast was nothing but a practice run for that day. Rest assured, Leroy Brown will also be blaring.

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Hannah September 26, 2010 at 1:14 pm

Darnit. I meant in *my pyjamas*. DARNIT! That joke was so brilliant before I messed it up :P
Hannah´s last blog post ..Berkshire Bark Jumpin’ Java™

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Conor September 26, 2010 at 6:31 pm

I was thinking to myself that you are an even better friend than I thought if you’re going out of your way like that to be checking for such things in my pyjamas. Not sure how you’d do it properly from all the way over there, but I figured you have your magical ways. I felt much safer in my pyjamas until you corrected yourself.

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Hannah September 26, 2010 at 8:12 pm

And here I was thinking that the idea of me psychically rummaging through your pyjamas would scare you. Who knew?

:D
Hannah´s last blog post ..Berkshire Bark Jumpin’ Java™

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penny aka jeroxie September 26, 2010 at 2:05 pm

WElcome back! And I almost fell over reading Mary’s bloody balls… mwuahahahaha!! The poached eggs are perfection… damn it… you use a stop watch?

Thanks for joining the party!

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Conor September 26, 2010 at 6:33 pm

Thanks lovely! Great to be back. Hehehe, I want to see you fall off your chair :D
Yeppers, got a stopwatch on my wrist watch. Super handy for the kitchen even if it’s not the prettiest ladylike watch in the world.

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pierre September 26, 2010 at 2:09 pm

poached eggs looks so easy to do but this is masterpiece to succeed which you did !!Bravo !! here in Paris this is fall full of red colours but …fresh!!Pierre
pierre´s last blog post ..Sablé au parmesan- caviar daubergine- mascarpone tomate et basilic

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Conor September 26, 2010 at 6:35 pm

Thank you Pierre!! Oooh I can imagine the red colours. Have you gone to the park and covered yourself in fallen leaves, then jumped out and scared little children? Lots of fun.

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mademoiselle délicieuse September 26, 2010 at 2:49 pm

“Ova the moon” and “photo albumin”? Oh, you pun me out darling!

Thanks for the egg poaching tips – an area of cooking which I have yet to master, although each attempt is resulting in less eggwhitey water =p Also, love the bloody Mary balls idea.
mademoiselle délicieuse´s last blog post ..Epicure Recipe Card 48- Triple Chocolate Cake with Truffles

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Conor September 26, 2010 at 6:37 pm

Hehe, glad you liked those :D
My pleasure, and I have no doubt whatsoever you will master it very quickly! Before too long you’ll be ending up with water clean enough to drink. If you like hot vinegary water.

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Christine@Christine's Recipes September 26, 2010 at 3:21 pm

Your poached egg tips are wonderful and detailed. Thanks so much for sharing.
I enjoy so much viewing your picture of the poached egg with soft, silky egg white outside, gooey egg yolk running onto the veggies. What a delicious breakfast you have had.
Christine@Christine’s Recipes´s last blog post ..Homemade Salted Eggs 鹹蛋

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Conor September 26, 2010 at 6:42 pm

Thank you Christine! I love your description of the egg :)

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Food lover September 26, 2010 at 4:38 pm

Hi Conor, your eggs look absolutely PERFECT! Thanks for the tips – I’ll give a go when I get fresh eggs

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Conor September 26, 2010 at 6:44 pm

Thank you very much! My pleasure, please do!

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Hannah @ A Very Foodly Diary September 26, 2010 at 6:16 pm

Conor, this looks like a supremely awesome breakfast! I’m also glad you could build on my Bloody Mary-nated tomatoes for the complementary beverage.

H :)
Hannah @ A Very Foodly Diary´s last blog post ..And sometimes when you experiment the most beautiful things happen

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Conor September 26, 2010 at 6:47 pm

Thanks Hannah! And thanks so much for your brilliant idea, I’m so glad I finally got around to trying it. Next up on my Hannah to-do list is that chocolate cheesecake. One day, one day!

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pegasuslegend September 26, 2010 at 7:00 pm

so creative and looks delicious and I cant wait to try this!
pegasuslegend´s last blog post ..Crab and Shrimp Omelette and Egg International Incident Party

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Conor September 26, 2010 at 11:28 pm

Thanks very much!

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Emma @CakeMistress September 26, 2010 at 7:53 pm

Thanks for the details on how to poach an egg properly. Embarrassed to admit I failed to boil an egg correctly just a few days ago. But with that task conquered, I’m confident I can try the poach method now, especially equipped with your handy hints.

The bloody mary is bloody brilliant too :)
Emma @CakeMistress´s last blog post ..Sri Lankan “Love Cake”

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Conor September 26, 2010 at 11:30 pm

Hey Emma, we all have our embarrassing kitchen moments. I am curious as to how it went wrong though? Yes definitely give the poaching method a try, it’s well worth it. Scrambled is nice and all, but there’s nothing like that ooze :D
Cheers!!

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Lorraine @ Not Quite Nigella September 26, 2010 at 8:09 pm

Oooh pure food porn is that egg yolk m’lady! :P

And yes a We Miss Montreal Club is in order! OK I’ll bring this if you bring some smoked meat please. I miss that so much! :)

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Conor September 26, 2010 at 11:33 pm

YES! Thanks Lorraine, I’m very happy to score a food porn comment! :D

Brilliant, it’s on! Hmmm perhaps I’m not the best person to do the smoked meat given my lack of beef skills. I’d hate to bring a dish that people have to eat out of politeness. I’ll try and rope someone else in for that and I can provide poutine? With foie gras? ;)

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Judy September 26, 2010 at 8:14 pm

Thanks for the great tips on egg poaching… I don’t do it enough, must try again next weekend! P.S. I love Midsomer Murders too, no-one is safe in those villages lol!

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Conor September 26, 2010 at 11:36 pm

My pleasure, Judy! Oh I know, Midsomer is rife with murders and accidents and crazy weirdos and family feuds and there’s seemingly always someone lurking around in the bushes or the woods. Poor old Tom has his work cut out for him :)

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Mardi@eatlivetravelwrite September 26, 2010 at 8:22 pm

Awesome post! Love poached eggs and your step by step is invaluable. I – errrr – seem to have missed the entire point of the party. I thought we were to make something using eggs, not make eggs so I look like a complete idiot. But if all else fails I can redirect my readers here telling that Conor read the instructions and that she did the assignment right!!
Mardi@eatlivetravelwrite´s last blog post ..International Incident Party- Eggs

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Conor September 26, 2010 at 11:41 pm

Thanks Mardi!! Haha, I was worried about taking the theme too literally and everyone else making incredible egg-ingredient dishes and my plain old eggs being a bit of a fail, so I’m pretty sure we’re both A+ students who read the instructions correctly and deserve scratch’n'sniff stickers. Puffy glitter stickers too. Oooh and a hologram sticker! I think that’s the magical sticker trifecta, right? You’re the teacher, are there any advances in the sticker world since my days in school?

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AmandaP September 26, 2010 at 9:01 pm

Good morning! I’ve never had (or made) poached eggs before but now I think I need to give it a try, much better than the standard toad-in-a-hole that normally happens around here!
AmandaP´s last blog post ..Party Dont Stop

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Conor September 26, 2010 at 11:43 pm

Hi Amanda :) Yes, you should give it a go for sure. I’m a convert these days! Still, toad in a hole will always have its place, it’s a classic :)

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Nancy/SpicieFoodie September 26, 2010 at 11:05 pm

Hi Conor,
Wow those poached eggs look finger licking good, and I don’t lick my fingers;) . I’ve always been intimidated by poached eggs so I have never tried them. I read your instructions 2 times and you have inspired me to try because you made it sound like I could do it. I really hope so :) I’ll let you know if I was able to master it like you have. Your breakfast is making me so hungry, I want to go to your house for breakfast :) Oh those balls look yummy too. Glad you are participating this month.
Nancy/SpicieFoodie´s last blog post ..Classic Egg Salad and Another IIP

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Conor September 26, 2010 at 11:45 pm

Hi Nancy, thank you! Maybe you’d lick your fingers if they were eggy ;) Nancy I have no doubt at all that you can make beautiful poached eggs, you definitely have the skills for sure! As I say, it’s just a matter of trying and then you find it’s really not as scary as it seems. And hey, if the first time is a failure then at least you’ll learn something for next time. Please do let me know how you go!! You’re welcome for breakfast anytime :)

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denise @ quickies on the dinner table September 26, 2010 at 11:45 pm

OMG – that is pure yolky porn! You’ve got even me thinking I want a poached egg right now (I normally don’t do eggs :P)

And you are one big, bad, punning mama ROFL
denise @ quickies on the dinner table´s last blog post ..Just Pointing in the General Direction

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Conor September 27, 2010 at 6:47 pm

Yay, thanks Denise! I’ll take all the food porn compliments I can get my hands on :D
I couldn’t let the post go without at least a couple of groanworthy puns. Eggs are just begging for it :)

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Evelyne@CheapEthnicEatz September 27, 2010 at 12:04 am

I have never successfully poached an egg. With your step by step I may give it a tray. The egg yolk looks beautiful. But those tomatoes…OMG, got to make that!
Evelyne@CheapEthnicEatz´s last blog post ..IIP Egg-travaganza

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Conor September 27, 2010 at 6:54 pm

Thanks Evelyne. Yes, the tomatoes were pretty cool! Not exactly going to get you boozed, but a bit of fun :)

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Pachecopatty September 27, 2010 at 2:18 am

Perfectly gooey oozing poached eggs over asparagus and smoked salmon with bloody vodka balls-this is a fantasy menu, must have come to you in a dream late at night:)

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Conor September 27, 2010 at 6:55 pm

Hehe, Patty I wish I had dreams like this! I’ve been having some pretty lame dreams lately. Perhaps I need to start reading cookbooks before bedtime.

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Maria @ ScandiFoodie September 27, 2010 at 2:48 am

I love Eggs Benedict, and your dish looks absolutely delicious!
Maria @ ScandiFoodie´s last blog post ..Spiced Pumpkin- Cauliflower and Lentil Soup

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Conor September 27, 2010 at 6:56 pm

Thank you Maria! Might give hollandaise a go one of these days too.

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bunkycooks September 27, 2010 at 5:05 am

You have definitely kicked butt on this challenge and made up for missing the others. Everything looks delightful!
bunkycooks´s last blog post ..Rosemary Goat Cheese Stuffed Figs with Prosciutto and A Trip to Spinning Spider Creamery

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Conor September 27, 2010 at 6:59 pm

Thanks very much! Hopefully I won’t be missing any more in the future. I have to admit that the next theme of lavender has me scratching my head a little though. Shall be an interesting one!

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Pam September 27, 2010 at 6:31 am

Wow, wow, wow. I love poached eggs with asparagus. Your eggs look perfectly cooked and I am loving the dripping yolk pictures. The bloody mary balls look tasty and creative!

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Conor September 27, 2010 at 6:59 pm

Thanks so much! Poached eggs and asparagus are such a happy couple :)

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Cakelaw September 27, 2010 at 6:36 am

Yum! I love poached eggs and asparagus and smoked salmon. So what time is brekky – I am there!
Cakelaw´s last blog post ..Beef Will Moreland

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Conor September 27, 2010 at 7:01 pm

Hmmm, shall we make it 7:30 tomorrow? I went and picked up some more smoked salmon today, and some caviar too in fact, so we can dine in style! You bring the champers :D

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HappyLeDiz September 27, 2010 at 8:02 am

Oh my goodness, these eggs look divine! I’ve never been able to perfect poached eggs, I’m one of those lumpy egg water people so I’m looking forward to trying this at home. Congratulations, a great recipe

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Conor September 27, 2010 at 7:03 pm

Thank you! I am sure you’ll be transformed from lumpy egg water to oozy googy eggs in no time :) Good luck!

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Steph September 27, 2010 at 8:40 am

Ohhh your poached eggs are so perfect!! I have a serious weakness for poached eggs. LOL I love the name Mary’s bloody balls, they would be perfect for Halloween!

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Conor September 27, 2010 at 7:04 pm

Cheers Steph! I think poached eggs are a weakness for a few of us :) Having the balls at Halloween is a great idea! I’ve never thrown a Halloween party, I think it would be VERY easy to go overboard with making crazy stuff!

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Iron Chef Shellie September 27, 2010 at 10:16 am

oOoOo nice poaching there! Looks sensational!
Iron Chef Shellie´s last blog post ..International Incident Party – Eggs

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Conor September 27, 2010 at 7:05 pm

Thanks Shellie!!

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Liz @ Breakfast in Perth September 27, 2010 at 10:21 am

I LOVED reading this entry Conor, I think I need to come and review your breakfast :p Great tips in there for cooking poached eggs and I agree with what you say about if you can make perfectly runny eggs then so can a chef! Another timing tip I use and it works for making runny eggs (for egg in an egg cup) is I put the eggs in and then put the toast down. Once the toast pops and I have buttered it, the eggs are ready to come out.
Liz @ Breakfast in Perth´s last blog post ..Indian Ocean Brewing Company

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Conor September 27, 2010 at 7:07 pm

I actually thought of you when writing this up, Liz! If anyone knows the pain of a crappily poached egg, it must be you. The toast trick is a goodie, too, thanks! Not so catchy as Leroy Brown, but a little more practical.
Cheers :)

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Ju September 27, 2010 at 11:41 am

We should all wake up to breakfasts like that!!!
Ju´s last blog post ..Roasted Pumpkin Quiche

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Conor September 27, 2010 at 7:08 pm

Thanks Ju!

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Maria@TheGourmetChallenge September 27, 2010 at 12:10 pm

so many egg puns, I love it!!

I must admit, I go a bit troppo when eggs are cooked incorrectly if I’m eating out. If I want egg on my face I’m gonna get it darn it!!
Maria@TheGourmetChallenge´s last blog post ..Leek and Cheese Scrolls

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Conor September 27, 2010 at 7:09 pm

You know my puns are all for you, Maria.
What makes it worse is when you ask for new eggs because yours are hard as rocks, and the waiter looks at you like you’re a big weirdo for asking! I may be a weirdo, sure, but not for that reason!

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OohLookBel September 27, 2010 at 3:06 pm

Ooh, your poached eggs are perfect! The few little tendrils are nothing: when I make poached eggs, they have massive dreadlocks, buffalo soldier-style.
OohLookBel´s last blog post ..Hello Spring- Alex Kearns broad bean pancetta egg salad

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Conor September 27, 2010 at 7:09 pm

Oh Bel, I wanna see these rasta eggs!!

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MaryMoh September 27, 2010 at 3:13 pm

Oooh…I love those poached eggs…my favourite. I can easily eat 4…forget about cholesterol…hehe. They are even nice in hot chocolate drink!
MaryMoh´s last blog post ..Beautiful Scotland – Ben Nevis

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Conor September 27, 2010 at 7:10 pm

Cholesterol, shmolesterol, Mary ;) Thanks very much!

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Anita September 27, 2010 at 7:23 pm

Perfectly cooked eggs! Just how I like them.
Anita´s last blog post ..Decorated Sugar Cookies – Daring Bakers Challenge September 2010

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Conor September 27, 2010 at 9:32 pm

Thank you Anita!

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Carol Egbert September 27, 2010 at 9:16 pm

Thanks for the perfect step by step directions to a perfect poached egg.

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Conor September 27, 2010 at 9:32 pm

My pleasure, Carol. Thanks!

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Priscilla - She's Cookin' September 27, 2010 at 11:43 pm

Love poached eggs and you’re absolutely right – being served a hard poached egg is unacceptable! I wish I had some of that eggy deliciousness with asparagus right now, and Mary’s Bloody Balls :)

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Conor September 28, 2010 at 9:32 pm

Thanks Priscilla! Glad you agree :) Wish I could share with you!

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Katerina September 28, 2010 at 1:46 am

Poached eggs are my favorite. Great breakfast.

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Conor September 28, 2010 at 9:32 pm

Thank you Katerina!

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ylenate September 28, 2010 at 3:47 am

Beautiful poaching skills – and gorgeous pictures! I absolutely love poached eggs but tend to have a hit and miss record with them – the moon needs to be in the right phase and I have to do a special poached-egg dance to get it right sometimes. BUT I have to say, the recipe for your bloody mary could not have come at a more perfect time. I have a cocktail party this weekend and I think this may be perfect for it – Cheers!

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Conor September 28, 2010 at 9:41 pm

Thanks ylenate :) I want to see your poached egg dance. Do you have to do it in an egg suit? Ooh I am glad to possibly be of use in the cocktail department. I hope you’ll be supplying us with photos of your creations!

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ylenate September 29, 2010 at 6:15 pm

I don’t know about the dance – but will certainly try get some photos of the cocktails. I have to go on a hunt for a syringe …

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Magic of Spice September 28, 2010 at 8:00 am

You really know how to have breakfast…looks wonderful :)
Magic of Spice´s last blog post ..Project Food Blog – Challenge 2 – Classic International Dish

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Conor September 28, 2010 at 9:42 pm

Thanks Magic of Spice! It is the most important meal, after all :)

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Ladybird September 28, 2010 at 12:00 pm

Wow, those tomatoes look fantastic! Very clever :)
Ladybird´s last blog post ..Planet Cake Course – Basics 102

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Conor September 28, 2010 at 9:43 pm

Cheers Ladybird!

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Trissa September 28, 2010 at 6:43 pm

BRAVO on the poached eggs! They are just perfect with that gooey center.

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Conor September 28, 2010 at 9:43 pm

Thank you Trissa! Just what I was aiming for :D

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Cherrie September 28, 2010 at 6:56 pm

thanks for the tips for a perfect poached egg.

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Conor September 28, 2010 at 9:44 pm

Thanks Cherrie, my pleasure.

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Simply Life September 28, 2010 at 8:28 pm

Yum! Those eggs came out perfectly – I’m so impressed!
Simply Life´s last blog post ..Raspberry Oatmeal Bars!

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Conor September 28, 2010 at 9:45 pm

Thank you very much!

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Harriet September 29, 2010 at 2:26 am

Looks like a great recipie, I will have to try your tips for poached eggs they look great! Thanks for sharing, I will favourite it!
Harriet´s last blog post ..BlackBerry Bold 9700 White

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Conor September 30, 2010 at 6:05 pm

Thanks Harriet! My pleasure, I hope you find it useful.

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Elle (Bromography) September 29, 2010 at 3:26 am

Thanks for sharing! As a lover of brunch, I know that a simple poached egg is not always so simple!

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Conor September 30, 2010 at 6:06 pm

Cheers Elle! Brunch is so great. Well, when it’s not sullied with eggs of steel.

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Karen Harris September 29, 2010 at 6:39 am

Wow, do your eggs look delicious! Great photographs. You had me laughing from the first sentence. Thanks so much for the imaginary birthday cake. I was kind of hoping for some of those adorable imaginary cupcakes of yours, but never mind. Since I have almost polished off my real birthday cake, your gift came just in time as I might just wither away without reinforcements!

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Conor September 30, 2010 at 6:08 pm

Thanks Karen! You’re very welcome. So sorry, I’ll send you a package of imaginary cupcakes as well, post haste! I hate it when you spend your birthday eating cake, and then the next day or two eating leftover cake, and then you have to reteach your body that it can’t eat cake constantly. Well, my body can’t, anyway :(

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Ellie (Almost Bourdain) September 30, 2010 at 4:28 pm

Perfect poached eggs!! Nothing beats a pair of well poached eggs for breakfast.

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Conor September 30, 2010 at 6:09 pm

Thanks very much Ellie! I have to agree, it’s such a good start to the day.

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Mark September 30, 2010 at 5:43 pm

Hi Conor,

I love this post. I love poached eggs so much and the way you presented them is fantastic. Im salivating! Im adding recipes to my blog as well. Trying to offer some obscure recipes. I will be sure to attempt the bloody balls! You might like an egg recipe i have posted the recipe for on my blog http://www.starsandcloves.wordpress.com Look out for Turkish eggs!

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Conor September 30, 2010 at 6:15 pm

Hi Mark, and welcome! Thanks very much :) Will go have a gander at your site now!

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Barbara Bakes October 2, 2010 at 9:59 am

It doesn’t take long for my brain to move on to desserts either. I thought about doing poached eggs. Great tutorial and a beautiful breakfast.
Barbara Bakes´s last blog post ..Zesty Lime Almond Sticks and Jelly Bowls

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Conor October 3, 2010 at 10:58 pm

Hehe, great minds hey Barbara? Thanks very much :)

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cheffresco October 6, 2010 at 8:25 am

First of all, the egg dish looks so delicious! Michael would love it. Second of all, these bloody mary balls are amazing!! I’ve never even heard of such! Lots of steps and ingredients – i am impressed for you counting 60 drops of tabasco! Definitely looks like it is totally worth it though!

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Conor October 6, 2010 at 4:56 pm

Thank you! Hard to go wrong with eggies and smoked salmon, I think :) I confess it may not have been exactly 60 drops, but what’s an extra few drops of Tabasco between friends?

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Forager @ The Gourmet Forager October 11, 2010 at 11:59 am

Poached eggs & bloody mary brekkie – you just described my perfect breakfast. That is until you showed the faux bloody mary. How can one not like tomato juice?? The stuff is delicious! I can drink it by the bucket!
Forager @ The Gourmet Forager´s last blog post ..SIFF Cabramatta Allsorts Barbeque and all sorts of anniversaries

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Conor October 11, 2010 at 9:46 pm

Well, you’d have to pass me a bucket if you made me drink it, so I guess we’re not all that different ;)

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Caitlin October 13, 2010 at 11:59 pm

Read this post a while back, and came back to it when I decided to make poached eggs on a whim today! They turned out great, with those oozy yolks I can never get when I fry them. (you don’t know if you got it right until you break them open!)
Thanks!!

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Conor October 14, 2010 at 9:26 pm

This is so great to hear, Caitlin! There’s nothing like that oozy yolk goodness and I’m so happy I could help in some way :D Thanks for letting me know!

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Tenina January 19, 2011 at 10:40 pm

Such beautiful pics of the yolks just beginning to spill…so rare to get such a perfectly paoched egg…beautiful. {sigh, breakfast tomorrow I think…}
Tenina´s last blog post ..SOFT BUTTERMILK ROLLS

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