<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
		>
<channel>
	<title>Comments on: Poached Eggs Over Flax Bread</title>
	<atom:link href="http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/</link>
	<description></description>
	<lastBuildDate>Mon, 26 Jul 2010 03:48:09 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
		<item>
		<title>By: Gregor</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-52756</link>
		<dc:creator>Gregor</dc:creator>
		<pubDate>Wed, 21 Oct 2009 16:07:52 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-52756</guid>
		<description>Fried eggs tend to be very firm and rubbery when done on a low heat, not sure on the science there. One of the first things I ever wanted to really make well, so I discovered that med-high is best, you don&#039;t want the whites to bubble up (too hot), but you do not want the transparent white to hang around (too cool) waiting for inspiration either!
I also prefer olive oil, fresh eggs are rich enough, and the butter should be on the toast! Yum.
Oh and flipping them for over-easy is an art, too bad the Japanese haven&#039;t made a ceremony out of that, it ain&#039;t easy.</description>
		<content:encoded><![CDATA[<p>Fried eggs tend to be very firm and rubbery when done on a low heat, not sure on the science there. One of the first things I ever wanted to really make well, so I discovered that med-high is best, you don&#8217;t want the whites to bubble up (too hot), but you do not want the transparent white to hang around (too cool) waiting for inspiration either!<br />
I also prefer olive oil, fresh eggs are rich enough, and the butter should be on the toast! Yum.<br />
Oh and flipping them for over-easy is an art, too bad the Japanese haven&#8217;t made a ceremony out of that, it ain&#8217;t easy.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: alexandracooks</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-52753</link>
		<dc:creator>alexandracooks</dc:creator>
		<pubDate>Wed, 21 Oct 2009 03:22:17 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-52753</guid>
		<description>Hi Diane,
No, the egg does not go into the water with the ramekin. Gently slide the egg out of the ramekin into the water — it&#039;s just a transition vessel. Hope that helps!
Ali</description>
		<content:encoded><![CDATA[<p>Hi Diane,<br />
No, the egg does not go into the water with the ramekin. Gently slide the egg out of the ramekin into the water — it&#8217;s just a transition vessel. Hope that helps!<br />
Ali</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Diane</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-52752</link>
		<dc:creator>Diane</dc:creator>
		<pubDate>Tue, 20 Oct 2009 23:21:11 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-52752</guid>
		<description>So does the egg go into the water inside the ramekin? Or is that just a transition vessel?</description>
		<content:encoded><![CDATA[<p>So does the egg go into the water inside the ramekin? Or is that just a transition vessel?</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: wyngrrrl</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-52734</link>
		<dc:creator>wyngrrrl</dc:creator>
		<pubDate>Sat, 17 Oct 2009 21:48:28 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-52734</guid>
		<description>I have poached eggs almost every morning and the the pods make the whole process so much easier...there is nothing better than a poached egg on rye bread with a touch of Dijon Mustard.  Unless it&#039;s early fall and I can can put a layer of sauteed spinach and grilled tomatoes inbetween.  Love hte Bog!</description>
		<content:encoded><![CDATA[<p>I have poached eggs almost every morning and the the pods make the whole process so much easier&#8230;there is nothing better than a poached egg on rye bread with a touch of Dijon Mustard.  Unless it&#8217;s early fall and I can can put a layer of sauteed spinach and grilled tomatoes inbetween.  Love hte Bog!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: xeezii</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-13135</link>
		<dc:creator>xeezii</dc:creator>
		<pubDate>Mon, 27 Apr 2009 23:24:51 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-13135</guid>
		<description>pGpX3H  &lt;a href=&quot;http://pphspitgbqyg.com/&quot; rel=&quot;nofollow&quot;&gt;pphspitgbqyg&lt;/a&gt;, [url=http://htyjnvhsanty.com/]htyjnvhsanty[/url], [link=http://rdxscpycabpf.com/]rdxscpycabpf[/link], http://crhqgfmubuje.com/</description>
		<content:encoded><![CDATA[<p>pGpX3H  <a href="http://pphspitgbqyg.com/" rel="nofollow">pphspitgbqyg</a>, [url=http://htyjnvhsanty.com/]htyjnvhsanty[/url], [link=http://rdxscpycabpf.com/]rdxscpycabpf[/link], <a href="http://crhqgfmubuje.com/" rel="nofollow">http://crhqgfmubuje.com/</a></p>
]]></content:encoded>
	</item>
	<item>
		<title>By: alexandra's kitchen</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-931</link>
		<dc:creator>alexandra's kitchen</dc:creator>
		<pubDate>Tue, 13 Jan 2009 06:35:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-931</guid>
		<description>Hi Tom,&lt;br/&gt;&lt;br/&gt;I think you are probably right, and next time I make poached eggs, I am going to omit the vinegar. I&#039;m not sure why I haven&#039;t tried that yet!? I guess it&#039;s habit, just as you say. I am looking forward to reading your blog!</description>
		<content:encoded><![CDATA[<p>Hi Tom,</p>
<p>I think you are probably right, and next time I make poached eggs, I am going to omit the vinegar. I&#8217;m not sure why I haven&#8217;t tried that yet!? I guess it&#8217;s habit, just as you say. I am looking forward to reading your blog!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: tom &#124; tall clover farm</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-920</link>
		<dc:creator>tom &#124; tall clover farm</dc:creator>
		<pubDate>Wed, 07 Jan 2009 16:19:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-920</guid>
		<description>I completely agree on the slow cooking of eggs, but I think the vinegar thing is a cooking myth. I find it toughens the eggs. It&#039;s one of those things every chef says to do but I find it makes a tough casing around the egg. Cook it slowly and you don&#039;t have to add it to the water. It&#039;s like they always says remove the white pith around an orange as it&#039;s bitter. Try it and you&#039;ll find nope, not bitter; it&#039;s just something every cooks says to do by habit.  Nice blog, thank you!</description>
		<content:encoded><![CDATA[<p>I completely agree on the slow cooking of eggs, but I think the vinegar thing is a cooking myth. I find it toughens the eggs. It&#8217;s one of those things every chef says to do but I find it makes a tough casing around the egg. Cook it slowly and you don&#8217;t have to add it to the water. It&#8217;s like they always says remove the white pith around an orange as it&#8217;s bitter. Try it and you&#8217;ll find nope, not bitter; it&#8217;s just something every cooks says to do by habit.  Nice blog, thank you!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: ah Teo</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-342</link>
		<dc:creator>ah Teo</dc:creator>
		<pubDate>Wed, 10 Sep 2008 06:49:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-342</guid>
		<description>this poached eggs are awesome!!! argh...making me hungry again. i shall follow your steps to poach the eggs....yummm...</description>
		<content:encoded><![CDATA[<p>this poached eggs are awesome!!! argh&#8230;making me hungry again. i shall follow your steps to poach the eggs&#8230;.yummm&#8230;</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: RecipeGirl</title>
		<link>http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/comment-page-1/#comment-174</link>
		<dc:creator>RecipeGirl</dc:creator>
		<pubDate>Sat, 05 Apr 2008 05:38:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.alexandracooks.com/2008/04/04/poached-eggs-over-flax-bread/#comment-174</guid>
		<description>I&#039;m loving your posts on healthy dishes.  You&#039;re a good role model for me :)&lt;br/&gt;&lt;br/&gt;Those egg pics look so luscious!!</description>
		<content:encoded><![CDATA[<p>I&#8217;m loving your posts on healthy dishes.  You&#8217;re a good role model for me <img src='http://www.alexandracooks.com/wp-includes/images/smilies/icon_smile.gif' alt=':)' class='wp-smiley' /> </p>
<p>Those egg pics look so luscious!!</p>
]]></content:encoded>
	</item>
</channel>
</rss>
