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Christopher Greaves

Poppa’s Pepper Poachers

You like poached eggs but don’t have a poacher? This is better than poached eggs, better than omelet.

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You will need eggs, red and/or green peppers, curry powder, salt, pepper, garlic salt, pureed ginger , the usual ...

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In a bowl go the eggs, salt and pepper. You can skip the rest if you want to skip the rest.

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Make “rings” by slicing the peppers cross-ways. My mistake is usually to make the rings too thin. Two centimeters is about right; just under an inch, although an inch wouldn’t hurt.

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I remove the innermost parts of the pith, but leave the ribs for structural stability.

Be honest, when was the last time you heard someone with enough moral fiber to mention “omelets” and “structural stability:” in the same recipe?

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Into the frying-pan goes the chopped up onion. Life without fried onions just isn’t worth living.

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When they are what I think is called “caramelized”, make a space for the pepper rings.

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There they are.

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I pour a small amount of the egg mixture into each ring. too much and it will be forced out at the bottom.

As you can see.

I should have put in less mixture, just enough to make a seal at the base of the ring, and then added a bit more mixture.

Oh well, it’s no use crying over spilt, er, egg mixture!

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In goes the rest of the egg mixture.

OK, OK! I can see that it’s seeping out of the base. Don’t worry.

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Cooking Good Vern!

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Next time I might put some of the cooked onions into the rings, so that the egg-mixture cooks onto the onion, and provides a better matrix.

I’m thinking “three parts gravel, 2 parts sand, 1 part cement” here.

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If you want to accelerate the cooking of the egg mixture, borrow the lid from the pan of rice that is simmering for tonight’s rice and beetroot salad.

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Ta Da!

I cheated, sort of, and flipped the rings to make them “easy over” style.

Yum! In a word.


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Toronto, Friday, August 14, 2015 1:12 PM

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