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 Post subject: Sunday's Brunch
New postPosted: October 16th, 2017, 11:43 am 
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Joined: June 7th, 2011, 12:36 pm
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Location: Harahan,LA
Have not made this in a while. I was in the mood for poached eggs Sunday mid morning. Two thick slices of toasted home made bread with butter and Strawberry jam. Quarter pound patty of my sage country sausage with pan sauce on top. Maple syrup on the side. Two nicely poached extra large eggs with dried tarragon, salt, and fresh ground pepper.

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Good height on these fresh eggs.

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Got to have some runny yolk for the toast to soak up.

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And this about says it all!

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And all was goooood!!


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 Post subject: Re: Sunday's Brunch
New postPosted: October 16th, 2017, 11:51 am 
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Joined: April 21st, 2011, 11:59 am
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No leftovers :( . Figures.


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 Post subject: Re: Sunday's Brunch
New postPosted: October 16th, 2017, 7:50 pm 
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Joined: June 7th, 2011, 12:36 pm
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Location: Harahan,LA
CittiS, if I knew you where hanging out at Esplanade and Royal, waving your flag, I would of made a plate for you! :)


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 Post subject: Re: Sunday's Brunch
New postPosted: October 16th, 2017, 8:06 pm 
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Joined: August 13th, 2011, 1:11 pm
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Comment ...
My egg preparation has evolved to 90% poaching

and a Question...
Don't you find the tail part has a different taste?

another statement...
I cut that part off

aboy

_________________
If there was no New Orleans, America would just be a bunch of free people dying of boredom."
Judy Deck in an e-mail sent to Chris Rose”


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 Post subject: Re: Sunday's Brunch
New postPosted: October 16th, 2017, 9:07 pm 
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Joined: August 26th, 2011, 5:15 pm
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so, I am about to teach a group of friends how to make perfect poached eggs. There are many methods. I've never had a tail. lol

How do y'all make yours?


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 Post subject: Re: Sunday's Brunch
New postPosted: October 16th, 2017, 10:51 pm 
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Joined: June 6th, 2009, 1:51 pm
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Looks like you needed one more bite of bread to wipe that plate clean. :lol:

And where's the supervisor? :?: We haven't seen honey bear in quite some time.


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 Post subject: Re: Sunday's Brunch
New postPosted: October 17th, 2017, 11:51 am 
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Yes Aboy, the tail does taste different. It taste like the white of the egg, and the yolk taste like the yolk of the egg. I don't throw away food. A couple of years ago, I read about a method of cracking the egg in a strainer and let the extra white strain thru. Then transfer the egg from the strainer to a small bowl. It works very well. I did strain that white into another bowl and cooked it separately at the end. If I was making bread, I would save the strained white for for the seed glue and glaze. Hey Chawlie, I did lick the fork and knife before putting the plate in the sink. I couldn't eat another slice of bread.


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 Post subject: Re: Sunday's Brunch
New postPosted: October 17th, 2017, 1:29 pm 
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"Flag," you say, eh? I woulda been waving a sign! Last time I was on Esplanade, wuzzat Cafè Degas for a late meal. The eponymously-named One who, as a painter with other skills, coulda painted a sign for me: 'Pont me to The River. I needsta direct, er, wave at River traffic!


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