Wednesday, 2 February 2011

February National Food Days

I recently discovered a great website where you can learn all about National Food Days celebrated in the US.
Intrigued, I googled British National Food Days and unbelievably found just one.
But, what a "one" it turned out to be, drumroll please..................
the first Sunday in February has been declared "Yorkshire Pudding Day"
Click here to go to the Recipes4us.co.uk to learn how this celebratory day came about, and please join me on Sunday to honor this wonderful iconic British dish.

Meanwhile ........in the US, February is amongst other things
 Hot Breakfast Month
and the hot breakfast of choice here at the Presbytere is poached egg on toast. Mmmmm!
I don't know if you remember the scene in the movie "Julie & Julia" but Julie had a terrible time trying to poach an egg.
It didn't help I suppose that she hadn't ever eaten an egg in her life and sort of had an "egg phobia". 
During 30+ years of married bliss I must have poached hundreds of eggs, using a variety of methods.
Taught by my mother to use one of these, it stood me in good stead for many years.
A couple of years ago I discovered these little poach pods from Lakeland but couldn't get on with them at all, the egg always seemed to stick a liitle bit, to the inside.

A friend told me that Delia's method is foolproof, click here,  and it is.

However, I found the very best way to poach an egg in the Hairy Bikers 12 days of Christmas cook book which I blogged about here in December.

For the poached eggs, pour enough water into a large deep pan so that it is two-thirds full. Bring to the boil.
Place the eggs, still in their shells, into the boiling water for 20 seconds, then remove with a slotted spoon.

Step 1

Add a splash of white wine vinegar to the pan, then swirl the water gently to create a whirlpool effect. Crack one egg into the centre of the whirlpool and poach for 2-3 minutes, or until the egg is cooked to your liking.

Step 2
Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Keep warm. Repeat the process with the remaining eggs
Step 3, foolproof.
Do this and you won't ever worry about your poached eggs again, if only Julie had used Si & Dave's method, as shown in my photographs, she could have saved herself a lot of anguish.

Linking this post to Miz Helens Country Cottage Full Plate Thursday gathering and also Gollums Foodie Friday, you can click on the sidebar buttons too, to find mouthwatering food from around the world.

Bon App├ętit

13 comments:

  1. Those look wonderful - I'm thinking poached eggs for breakfast this morning. I'm trying hard to tempt TGD to eat, and he loves a good poached egg.
    I'm not sure about Canadian food days - I'll have to google.

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  2. You've talked me into it. This Sunday will be pudding and the Super Bowl.

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  3. Mon amie! I do love eggs however am always scared to try them poached - although my mom used to make them for me all the time when I was a jeune fille.

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  4. If the UK has only one food day, Yorkshire Pudding is a great choice! Love it puddled with gravy. Mmmm.

    I've never heard of that method of poaching an egg, but I'm willing to give it a try. I'm assuming that the 20 second immersion sets the white just enough so it doesn't trail around in the water. Interesting.

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  5. I too tried the poaching pods with no success, glad I wasn't the only one!

    Can't wait for Sunday - Yorkshire pudding it is :-) :-)

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  6. Yorkshire pudding would be my pick over poached eggs. After you wrote about the US National Pie Day I searched and found my birthday was Pound Cake Day. I hope to lose a few pounds before then!

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  7. Maggie, either you are up early or I'm up late. ;-)
    Wish I could pop right over for breakfast with you two. This looks yummy! But it's sleepy time for me.
    Have a great day! Thanks for stopping by. ~ Sarah

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  8. Maggie,

    Poached eggs are my favorite. I have always used vinegar in the water. I think I will have poached egg on toast this morning!

    Carol

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  9. I had to learn the hard way too. But now poaching an egg is very normal business for me. I also use vinegar and the swirling motion in the water. Great post tho... There are so many people intimated by egg poaching! Perhaps your post will give them courage ;o)

    ~Rainey~
    http://theprojecttable.blogspot.com

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  10. Like you I have poached many eggs in my life and always on teh lookout to prefect my method. I just bought that pan I see on your post. Lovely bog.
    Rita

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  11. Hi Maggie,
    Your Poached eggs look so good. Your information about National Food Days is very interesting. I would love you to stop by my Full Plate Thursday, the linky is open all week end. Thank you for sharing and you have a great week end!

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  12. Oh Maggie I am so excited to see you here. Thank you so much for coming to Full Plate Thursday to enjoy the day with us. You have a great week end and I look forward to seeing you here next week!

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  13. Congratulations Maggie,
    You are featured on Full Plate Thursday this week 2-10-11. You can come by and pick up your Red Plate.

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Thanks for stopping by, your visit just made my day!