Oh boy, do you ever know how to cheer me up! Not that I really felt like I was in need of cheering, but you know, last night when I wrote my Nothing-in-particular post I was feeling kind of flat I guess. A weeny bit of the Winter Blahs had set in, no doubt about it. I love that I can use my blog as a little place to jot down my rambling thoughts, it's a very therapeutic thing to do you know. Yesterday it allowed me to pull together a certain number of slightly unsettling feelings to do with my parenting, my slightly below par energy levels, my pondering on whether this house is still right for us. Turns out that for now, yes, all is mighty fine. We are floating/hibernating/resting and that's absolutely ok. Our house is possibly a tad too small for us, but it's absolutely ok cos we love it so.
I was tickled, like reeeeeeally chuffed with your response to my egg poaching skills, thank you, thank you!!! I included the eggy image yesterday simply because it had been on my mind and also followed on so neatly from the gorgeous pics of the Bridal Crown narcissus. Sort of a colour-coded train of thought.
Seeing as many of you asked, I thought I would share J's method.
You need a pan with a lid :: J uses our deep sided frying pan as it's easier to crack the eggs directly into the water when you use a shallow pan. But I've successfully poached in an ordinary saucepan by cracking the egg into a small plastic bowl first, then gently sliding the egg from the bowl into the water.
Boil the kettle, then add the hot water to the pan, you only need about an inch of water, just enough to cover the egg. Then add 2tbs of white vinegar to the water (that's the important bit. The vinegar is Completely Essential). Allow the water to come up to the boil, it should just be starting to bubble, but not at a rolling boil. Now put your egg in, as explained above, you can either crack it directly into the water, or slide it in from a bowl.
The addition of the vinegar is nothing short of miraculous. If you've ever tried to poach an egg without vinegar (and I have) you will know what a disaster it is. I don't know the science behind it, but I do know that the vinegar magically makes the egg white behave itself and stops it from going all chaotic and naughty in the water. Instead of flailing about going all stringy, it sits in a sweet little plump package, all neat and perfect and marvelous looking. What a good egg! Clever vinegar!
Right...as soon as the egg's in the water and looking good, turn the heat off, clamp on the pan lid and time it for 5 minutes. Just five.
In that five minutes, you can pootle a little in the kitchen. Unload the dishwasher, admire your crockery, dance to music. Oh, and get your toasty egg-bed ready too. Cos a beautifully poached egg does need a suitable bed to sit on, and the bed needs to be ready and waiting so that the egg can come straight out the pan when it's done. Timing is everything here.
After five minutes your egg should be poached to perfection. Beautifully creamy cooked white, with a scrummy, softly runny yolk. Lift it immediately out of the water with a slotted spoon and drain it well so that it doesn't make the toast all soggy.
Place the egg ceremoniously on it's bed :: in the case of this morning's breakfast it was a toasted English muffin spread with butter and topped with slivers of smoked salmon. Absolutely delicious, devoured with gusto and appreciation. Simple eating, you can't beat it.