Comments on: How I came to terms with poached eggs

By: Virtue in a hurry « The Idler

Virtue in a hurry « The Idler — Mon, 24 Jan 2011 14:01:14 +0000

[…] up on fruits and vegetables and ingredients for healthy dinners, like chicken teriyaki and the white bean soup I’ve written about before. The problem is, my work life has turned me into a bit of an insane […]

By: Jill

Jill — Mon, 11 Oct 2010 17:01:31 +0000

In reply to Lindsey. Thanks, Lindsey! I always add a splash of vinegar, thanks to the recipe I got from "Not Eating Out in New York"--I never would have known otherwise!

By: Lindsey

Lindsey — Mon, 11 Oct 2010 16:46:40 +0000

I like a good poached egg. Over toast = amazing, Benedict = unbelievable, but over a bean puree soup? I just don’t know if I can get that cozy with it. I just made a big batch of white bean chili this morning, so maybe when that’s all gone I’ll give this poached egg thing a try. :) Also, Jill doesn’t mention it, but a trick for poaching eggs: add a tablespoon of white vinegar to your pan of water. It helps keeps the whites together.

Thanks for sharing, Jill!

By: Saundra

Saundra — Mon, 11 Oct 2010 15:14:45 +0000

I am also trying to work up the nerve to make my own roasted red pepper hummus. I’ve been craving it, but have heard some recent horror stories about bacterial contamination in commercial varieties (not in the brand I typically buy, but as an expectant mother, you can see why I’m apprehensive). I’m glad your soup came out well!