Friday, April 24, 2009

A good egg

I have a new obsession.
Egg poaching.
Not in a hide in the bushes and steal from the hen house way
I know I'm late to the game on this one but a few past failures and overwhelming tips (I really thought you had to swirl the water in a certain direction to pull off the mystical poached egg) had turned me into an eggs-any-other-way-but-poached kind of Mama.
But my entire family LOVES poached eggs and one morning I woke with a particularly strong hankering. Enter the solver of all problems great and small — Google. Why I had never googled "poached eggs" before is beyond me.
It turns out there's a website dedicated entirely to the art of poaching an egg — But of course.
My main (but not only) boo-boo was the use of about FIVE litres of water instead of just enough to cover the egg. I also thought you had to get it off the heat and cover with a lid as soon as the egg hit the water.
All you need is a deep non-stick frying pan. Fill with water. Bring to the boil. Add a dash of vinegar. Carefully break your egg into the centre of the boiling water and about a minute later you can lift it out gently with a slotted spoon or spatula and place it atop your toast.
Our kids have been ordering them every other morning (and some lunch times). I think the most satisfying part for them is jabbing their fork in and watching the yoke run out volcano-style. They've renamed them "poked eggs".
Want to know another good place for a poached egg?
It makes a great topper for a bowl of Minestrone soup. Really, it's delicious.


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