We pretty much follow a paleo diet ( I mean lifestyle!) and don't eat many carbs and try to stay away from preservatives and sugar. In a nutshell if you couldn't hunt it or gather it you shouldn't eat it! So, protein in the morning is very important
I used to do a very simple scrambled eggs & bacon which takes all of 15 minutes and is damn near impossible to screw up.
Then Dom goes to the doctor and the doc tells him his cholesterol is slightly elevated and he shouldn't eat eggs every morning and he should incorporate whole grains. As I just said protein in the morning is important! So we switched to poached eggs and included one piece of whole grain toast.
Why are poached eggs any better? Well, we took a cooking class back in NYC earlier this year and Chef Jane told us that the cholesterol is lower in poached eggs and hard boiled eggs...something about them being immersed in water...unfortunately I don't remember the science. Anyway, I decided Chef Jane was brilliant and regardless of the fact that I can't prove she's right via Google I think she's right anyway and eggs have less cholesterol when poached. JUST GO WITH IT.
So, poached eggs, not as easy as scrambled. I SWEAR I used to make poached eggs when I was younger and could do it easily every time, NO PROBLEM. Well, I'm just gonna go ahead and blame the Australian stove on this one and tell you I HAVE FUCKED UP MORE POACHED EGGS IN MORE DIFFERENT WAYS THAN I THOUGHT POSSIBLE. Please excuse the profanity, it was necessary to portray just how amazed I am that you can screw up eggs in so many different ways.
In a few short weeks I have managed to:
Make GREY poached eggs, yes the color grey, it was like green eggs and ham...except grey.
Make poached eggs with a hard yolk and runny whites, like so runny they were still clear, but the yolk was DONE. I have no idea how I accomplished this.
Make poached eggs with little to no white still attached to it's yolk, so basically we had poached yolks. Awesome.
Break 3 eggs before they got to the water in quick succession one after the other, one I managed to break still in the fridge. That morning I used a total of 7 eggs before breakfast was done.
Make a poached egg in which the entire egg white turned into a bubble. That one turned out delicious, but boy was it weird looking, the bubble floated.
I've made some absolutely PERFECT ones as well.
Ultimately I have discovered 2 things.
One, the water must be at a perfect almost boiling temperature, with bubbles along the bottom but not breaking the surface.
Two, they can't sit in the water TOO long, as in if the temperature is not right and they're not cooking fast enough some funky shit starts to happen to them. This is my theory on the grey eggs.
Breakfast unfortunately takes a good 30-40 minutes now a days because of the time it takes to boil the water, then the time it takes to lower the temp of the water so it's not boiling and it goes on and on. BUT if I'm helping lower Dom's cholesterol, then all is well in the world.
Anyone know if this cholesterol thing is accurate or is Chef Jane full of shit?